Fettuccine Vegetable Medley Topped With Pollo Al Marsala

Fettuccine Vegetable Medley

1/2 lb. fettuccine noodles
2 cups small broccoli pieces
1 cup fresh sliced mushrooms
1/2 red pepper, diced
2 cloves pressed garlic
1 TBSP butter
2/3 cup Kraft Ranch dressing
1/4 cup grated Parmesan cheese

For best results, measure dressing and let stand at room temperature before starting to cook pasta.

Prepare fettuccine noodles as directed on package - drain well.
Meanwhile, melt butter in pan or skillet, add broccoli, mushrooms, red pepper over medium heat.
Stir often, and remove when the broccoli is still firm.

Toss hot pasta with vegetables and dressing. Add cheese and mix well. Serve immediately.

Makes 4 servings


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Pollo Al Marsala

1 lb. boneless skinless chicken breasts
1/4 cup butter
1/2 cup Marsala wine
Flour
Salt and pepper to taste

Pound chicken breasts and cut into bite-sized pieces
Melt butter in a pan or skillet.
Dredge chicken in flour and brown on each side for 2-3 minutes.
Add Marsala, salt and pepper. Cook until wine evaporates.

Serve over pasta noodles.