Ingredients

• 4 tablespoons (1/2 stick) butter or 2 tablespoon oil

• 1/2 white onion, sliced and quartered (1 cup)

• 2 red bell pepper, chopped (2 cup)

• 4 clove garlic, minced

• 2 boneless, skinless chicken breast halves, bite sized

• 1 cup shrimp, peeled

• 1 medium tomato, chopped

• 4 to 6 mushrooms, sliced (1 1/4 cup)

• 1 cup chicken stock or 1 chicken bouillon cube per 1 cup water

• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)

• 1/4 teaspoon paprika

• 1/4 teaspoon ground pepper

• 1/4 teaspoon dried thyme

• 1 12-ounce box fettuccine

• 2 teaspoons chopped fresh parsley

• 1/2 teaspoon cornstarch

Method

• Cook pasta according to package direction.

• Melt butter in a large skillet over medium/ high heat.

• Sauté the bell peppers, onions, and garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.

• Add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.

• Add shrimp; cook for 3 - 5 minutes or until shrimp turns pink

• Add the tomatoes, mushrooms, chicken stock (or chicken cubes and 1 cup water), salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes.

• combine cornstarch with 2 tablespoons of cold water in a small bowl and stir to dissolve then add to the pan and stir it in until it thickens.

• Serve the dish by dividing the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.

Ingredients

·      2 1/4 cups flour

·      1/2 cup unsweetened cocoa powder

·      1 teaspoon baking soda

·      1/2 teaspoon salt

·      1 cup butter, softened

·      2 1/4 cups sugar

·      4 eggs

·      1 cup sour cream

·      1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)

·      1 ounce red food coloring ( if the red color is not important to you, use only 1 teaspoon, it doesnt change the taste)

·      4 teaspoons vanilla extract

Cream Cheese Frosting

·      1 (8 ounce) package cream cheese, softened

·      1/4 cup butter, softened

·      2 tablespoons sour cream

·      2 teaspoons vanilla extract

·      1 (16 ounce) box confectioners’ sugar

Method

·      Preheat oven to 350 degrees F.

·      Mix flour, cocoa powder, baking soda and salt in medium bowl.  Set aside.

·      Beat butter and sugar in large bowl with electric mixer on a medium speed 5 minutes or until light and fluffy.

·      Beat in eggs, one at a time.  Mix in sour cream, milk, food color and vanilla.  Gradually beat in flour mixture on low speed until just blended.  Do not overbeat. 

·      Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.

·      Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean.  Gently remove from oven.  Cool in pans for 5 minutes.  Remove from pans; cool completely. 

·      Frost with Cream Cheese Frosting.

To make Cream Cheese Frosting:
Beat cream cheese, butter, sour cream and vanilla extract in large bowl until light and fluffy.  You can also add food color.  Scrape bowl and beat again,  Gradually beat in confectioners’ sugar until smooth.