Yield: 6 servings
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1 (12 ounce) package of sausage
1 boneless,skinless chicken breast, thinly sliced
1 tablespoon olive oil
1 small zucchini, quartered and sliced
4 medium mushrooms, sliced
1 green onion, sliced
1 (12 ounce) package fettuccini, uncooked
1/2 cup margarine
1/2 cup milk
1/4 cup Parmesan cheese
1 teaspoon garlic powder
salt and pepper to taste

Cook sausage in a large skillet until browned.
Remove from skillet and cut into 1/2 inch slices.
Add chicken to skillet; cook in sausage drippings until no longer pink.
Remove and set aside.
Heat olive oil in skillet; add zucchini, mushrooms and green onions and cook until crisp-tender.
Cook fettucini in a large saucepan according to package directions; drain and return to saucepan.
Add margarine and milk; toss gently until evenly coated.
Add sausage, chicken, vegetable mixture, cheese and garlic powder; cook over low heat, tossing gently until well blended and heated through.
Add salt and pepper to taste.
Refrigerate leftovers.

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