Chicken Alfredo Primavera

4 (6 oz.) chicken breasts, boneless, skinless, cut into strips
1 oz. broccoli florets, blanched
1 oz. cauliflower florets, blanched
1 oz. carrots, sliced, blanched
1 oz. celery, sliced, blanched
1 oz. scallions, chopped
1 oz. onions, chopped
1 oz. mushrooms, sliced
1 oz. tomatoes, chopped
2 cloves garlic, crushed
4 oz. heavy cream
3 oz. Romano cheese or Parmesan
3 oz. butter
2 oz. flour
Salt and pepper to taste

Dredge chicken strips in flour and shake off excess. Saute chicken strips in
2 ounces of butter in large saute pan until browned on all sides. Add
broccoli, cauliflower, carrots, celery, onions, and mushrooms. Add the
remaining butter and heavy cream.
Add the cheese and cook until cheese is melted. Add the scallions and
tomatoes and simmer until vegetables are done. Adjust thickness of sauce
with cream if necessary. Serve over cooked fettuccine. Serves: 4



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