Rhodes's recipe

was selected from hundreds. He received $2,500 and a year's supply of

his favorite creamer. Recipes were judged on the most creative use of

coffee creamer and on taste by chefs, Marc Cassel of The Green Room in

Dallas and Chris Vaughn of Ciudad Restaurant in Dallas.

Big Daddy's

Pecan Artichoke Fettuccine

1 tablespoon

oil from sun-dried tomatoes

2 teaspoons

finely minced garlic (2 cloves)

3/4 pound cubed,

boneless, skinless chicken breast cut in cubes

8 medium mushrooms,

sliced

2 canned artichoke

hearts, diced

10 sun-dried

tomatoes in oil, sliced

2 green onions,

chopped

Seasoned salt,

coarsely ground black pepper, dill, tarragon

2 tablespoons

flour

1/2 cup sherry

2 cups Farm

Rich non-dairy creamer

8 ounces fettuccine,

cooked al dente

Chopped parsley

1/2 cup chopped,

roasted pecans

Put pecans

in pie pan and broil in oven at maximum temperature for 3-5 minutes or

until they look and smell slightly toasted. Let them cool. Dice and set

aside.

Separate sun-dried

tomatoes from the oil in which they were packed. In a large skillet, heat

sun-dried tomato oil (1 tablespoon) over medium heat. Add garlic and sauté

about 30 seconds until you love the smell of the combination.

Add chicken,

mushrooms, artichoke hearts, sun-dried tomatoes and green onions. While

cooking, sprinkle with salt and pepper and herbs to taste. Add flour.

Next, add sherry and Farm Rich non-dairy creamer. Cook and stir until

thickened.

Add fettuccine

to skillet, toss and cook about 4-5 minutes or until heated thoroughly.

Taste and adjust seasonings. Remove and sprinkle pasta with roasted pecans

and parsley.

For winning

recipes, including dessert and breakfast entrées, visit www.morningstarfoods.com .

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