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