-Chef Cathy Zeis
1 pkg spinach fettuccine
1 16 oz jar Alfredo sauce
1/2 cup chardonnay wine
1/2 cup 4 cheese blend grated cheese
2 lobster tails, steamed and diced
1 small red pepper diced
2 TBS. extra virgin olive oil
1/4 tsp. garlic powder
Cook pasta according to the directions and drain.
In a large skillet over medium high heat, sauté's pepper with garlic powder, about two minutes. Add lobster and Alfredo sauce. Pour wine into Alfredo jar and shake. Pour into pan. Fold together and add cheese. Simmer for 3 minutes then spoon over fettuccine. Serve with bread and salad.