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1
Prepare Roasted Peppers, Roasted Tomatoes, and Vodka Cream Sauce.
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2
Cook fettuccini according to package directions and keep it warm.
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3
In a large skillet, cook garlic in hot oil over medium heat for 1 minute, stirring often.
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4
Add Roasted Peppers.
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5
Cook and stir for 1 minute.
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6
Add chicken.
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7
Cook and stir 3 to 4 minutes more or until chicken no longer is pink.
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8
Add wine or broth.
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9
Bring to boiling.
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10
Reduce heat.
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11
Simmer, uncovered, 2 to 3 minutes or until reduced to 1/4 cup.
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12
Add Vodka Cream Sauce.
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13
Cook 2 minutes or until heated, stirring often.
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14
Divide fettuccini among dinner plates.
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15
Ladle chicken mixture over it.
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16
Top each with 1 tablespoon of Parmesan, if you like, and roasted tomato quarters.
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Sprinkle with parsley.
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Serve immediately.
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19
Roasted Peppers: To roast 2 red sweet peppers, quarter the peppers, and remove the seeds and the membranes.
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Place the pepper quarters, with cut sides down, on a baking sheet lined with foil.
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Bake, uncovered, in a 425 degree F oven for 25 minutes or until the skins are charred and blistered.
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Wrap peppers in foil and let them stand for 20 minutes or until cool enough to handle.
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23
Remove blistered skin from peppers, using a sharp knife to gently and slowly pull it off in strips; discard skin.
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24
Chop peppers.
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25
(Or use one 7-ounce jar of roasted red sweet peppers, drained and chopped, instead of the 2 fresh red sweet peppers.
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26
).
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27
Roasted Tomatoes: Lightly grease a foil-lined baking sheet.
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28
Cut 6 roma or plum tomatoes into quarters.
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29
In a medium bowl, combine 1 tablespoon olive oil, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon fresh-ground black pepper.
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30
Add the tomato quarters, tossing to thoroughly coat.
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31
Place tomato quarters in the prepared pan.
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Drizzle any remaining oil mixture over tomatoes.
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Top tomato quarters with 3 fresh thyme sprigs.
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Bake in a 425 degree F oven for 15 to 20 minutes or until tomatoes are soft, but not mushy.
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35
Discard thyme sprigs.
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36
Transfer tomato mixture to small bowl.
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Cool slightly.
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38
Vodka Cream Sauce: In large saucepan, heat 1 tablespoon of olive oil over medium heat.
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Add 1 tablespoon of minced shallot and 1 teaspoon minced garlic.
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40
Cook and stir for 1 minute.
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41
Add 1 teaspoon of snipped fresh parsley, 1 teaspoon of snipped fresh parsley, 1 teaspoon of snipped fresh oregano, 1 teaspoon of snipped fresh rosemary, 1 teaspoon snipped fresh sage, 1 teaspoon of snipped fresh chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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42
Cook and stir 1 minute more.
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43
Add 2 tablespoons of dry sherry.
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44
Cook and stir for 1 minute or until liquid is reduced to 1 tablespoon, stirring often.
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45
Stir in 1/2 cup vodka or chicken broth.
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46
Bring all to boiling.
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47
Reduce heat.
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48
Simmer mixture, uncovered, for 3 to 4 minutes or until liquid is reduced to 1/3 cup, stirring often.
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49
Add 4 cups whipping cream.
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50
Bring sauce to boiling.
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51
Reduce heat.
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52
Simmer the sauce, uncovered, about 10 minutes or until liquid is reduced to 3 cups.
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53
Stir in 1/4 cup grated Parmesan cheese.
