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.
To roast 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.)
Lightly grease a foil-lined baking sheet. Cut roma or plum tomatoes into quarters. In a medium bowl, combine olive oil, minced garlic, salt, and 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 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.
In large saucepan, heat olive oil over medium heat. Add minced shallot and minced garlic. Cook and stir for 1 minute. Add snipped fresh parsley, snipped fresh oregano, snipped fresh rosemary, snipped fresh sage, snipped fresh chives, salt, and 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 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 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 grated Parmesan cheese. Makes about 3 cups.