Shrimp, Chicken and Vegetable Fettuccine

Cook pasta according to package directions until al dente; drain and toss lightly with 1 tablespoon olive oil and keep warm. Cut zucchini, bell pepper, carrots and green onions into julienne strips.

Heat remaining 2 tablespoons olive oil in large skillet. Saute garlic lightly; add zucchini, bell pepper, carrots and green onions.

Cook, tossing, until crisp-tender.

Add chicken strips; cook, stirring, until opaque (about 3 minutes).

Add shrimp; cook, tossing, until opaque (about 1 to 2 minutes).

Stir in wine, hot pepper flakes, lime zest and cilantro.

Bring to boil quickly; pour over cooked pasta in serving bowl.

Toss to combine.

Garnish with minced fresh parsley.

Makes 4 to 5 servings.

Also may be served over rice.