Fettuccine 4 Ways. 4 Ways fettuccine

Fajita Shrimp Fettuccine
Serves 3-4

INGREDIENTS
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
3 bell peppers, chopped slices
1 onion, sliced ​​
1 tablespoon cumin
chili powder 1 tablespoon
2 teaspoons salt
12 ounces cooked Fettucine
1 cup Pepper Jack, grated

PREPARATION
1. Heat the oil in a saucepan over high heat.
2. Cook the shrimp until pink, then remove from the pan.
3. Then add the onion, pepper, cumin, chili powder and cook until the peppers and onion begins to soften slightly.
4. Add the fettuccine connector and pepper, stirring until evenly mixed and melted cheese.
5. Serve!

Mushroom Chicken Fettuccine
Serves: 3-4

INGREDIENTS
3 tablespoons olive oil
2 chicken breasts, cut into thin strips
1 onion, sliced ​​
2 cups mushrooms, sliced ​​
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons pepper
2 cups heavy cream
¼ cup parsley, chopped
12 ounces cooked Fettucine

PREPARATION
1. Heat the oil in a saucepan over high heat.
2. Add the chicken and let brown in a pan and cook until no longer pink shows.
3. Add mushrooms, onion, garlic, salt and pepper and cook until the mushrooms until lightly browned and the onions are transparent and soft.
4. Add the cream and parsley and stir until evenly mixed.
5. Add the fettuccine and stir until the paste is evenly covered.
6. Serve!

Broccoli Tomato Pesto Fettuccine
Serves: 3-4

INGREDIENTS
2 cups broccoli
1 cup cherry tomatoes, halved
1 cup pesto
12 ounces cooked Fettucine
½ cup Parmesan cheese, grated
2 teaspoons salt
2 teaspoons pepper

PREPARATION
1. In a saucepan over high heat, cook the broccoli for 2-3 minutes.
2. Add the tomatoes and pesto sauce, cook until the tomatoes soften.
3. Add the fettuccine, Parmesan, salt and pepper, stirring until evenly mixed.
4. Serve!

Chicken Bacon Florentine Fettuccine
Serves: 3-4

INGREDIENTS
2 tablespoons olive oil
2 chicken breasts, cut into thin strips
5 ounces spinach
1 tomato, diced cup
8 strips bacon, cooked and chopped
2 teaspoons salt
2 teaspoons pepper
2 cups milk
12 ounces cooked Fettucine
1 cup Parmesan cheese, grated

PREPARATION
1. Heat the oil in a saucepan over high heat.
2. Prepare the chicken and let brown slightly, until the pink color shows up.
3. Add the spinach, tomatoes, bacon, salt and pepper, stirring occasionally, until spinach wilted.
4. Pour in the milk and bring to a boil.
5. Add the fettuccine, stirring until the milk is reduced enough that it coats the pasta.
6. Sprinkle in the Parmesan cheese, stirring until cheese is melted.
7. Serve!

Shrimp Fajita Fettuccine
Serves 3-4

INGREDIENTS
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
3 bell peppers, sliced ​​
1 onion, sliced ​​
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons salt
12 ounces cooked fettucine
1 cup pepper jack, shredded

PREPARATION
1. Heat oil in a pot over high heat.
2. Cook the shrimp until pink, then remove from pan.
3. Next add onions, peppers, cumin, chili powder, cooking until peppers and onions start to soften slightly.
4. Add the fettuccine and pepper jack, stirring until evenly combined and cheese is melted.
5. Serve!

Creamy Mushroom Chicken Fettuccine
Servings: 3-4

INGREDIENTS
3 tablespoons olive oil
2 chicken breasts, sliced ​​thinly into strips
1 onion, sliced ​​
2 cups mushrooms, sliced ​​
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons pepper
2 cups heavy cream
¼ cup parsley, chopped
12 ounces cooked fettucine

PREPARATION
1. Heat oil in a pot over high heat.
2. Add the chicken and let it brown in the pan, cook until no pink is showing.
3. Add the mushrooms, onions, garlic, salt, and pepper, cooking until mushrooms are slightly browned and onions are translucent and soft.
4. Add the heavy cream and parsley, stirring until evenly mixed.
5. Add the fettuccine and stir until the pasta is evenly coated.
6. Serve!

Tomato Broccoli Pesto Fettuccine
Servings: 3-4

INGREDIENTS
2 cups broccoli
1 cup cherry tomatoes, halved
1 cup pesto
12 ounces cooked fettucine
½ cup parmesan, grated
2 teaspoons salt
2 teaspoons pepper

PREPARATION
1. In a pot over high heat, cook the broccoli for about 2-3 minutes.
2. Add the tomatoes and pesto, cooking until tomatoes are softening.
3. Add the fettuccine, parmesan, salt, and pepper, stirring until evenly combined.
4. Serve!

Chicken Bacon Florentine Fettuccine
Servings: 3-4

INGREDIENTS
2 tablespoons olive oil
2 chicken breasts, sliced ​​thinly into strips
5 ounces spinach
1 cup tomatoes, diced
8 strips bacon, cooked and finely chopped
2 teaspoons salt
2 teaspoons pepper
2 cups milk
12 ounces cooked fettucine
1 cup parmesan, shredded

PREPARATION
1. Heat the oil in a pot over high heat.
2. Cook the chicken and let it brown a bit until until no pink is showing.
3. Add the spinach, tomatoes, bacon, salt, and pepper, stirring until spinach is wilted.
4. Pour in the milk and bring to a boil.
5. Add the fettuccine, stirring until milk has reduced enough that it coats the pasta.
6. Sprinkle in the parmesan, mixing until the cheese is melted.
7. Serve!