Yield: 1 Servings
|2 \N||Whole broiler-fryer chicken breasts, halved, boned, skinned, cut in bite-sized pieces|
|1 can||(10 3/4 OZS.) chicken broth|
|¾ cup||Prepared pesto|
|3 tablespoons||Tomato sauce|
|1 tablespoon||Chicken-flavored bouillon granllles|
|5 teaspoons||Butter, divided|
|1 tablespoon||. olive oil|
|1½ cup||Cauliflower florets|
|1½ cup||Broccoli florets|
|2 mediums||Zucchini, quartered lengthwise, cut in 1-inch slices|
|2 mediums||Carrots, sliced diagonally|
|2 tablespoons||Red wine|
1 pkg. (12 Os.) fettucine, cooked according to package directions ¼ cup Parmesan cheese, freshly grated In medium bowl, mix together broth, pesto, tomato sauce, bouillon granules, salt and pepper; set aside. In large fry pan, place 2 tablespoons of the butter; add olive oil and heat to medium-high temperature. Add chicken, cauliflower, broccoli, zucchini and carrots; cook, stirring, about 10 minutes or until chicken is brown and chicken and vegetables are fork tender. Stir in pesto mixture and wine; bring to a boil. Reduce heat to low and simmer about 3 minutes.
Remove from heat; set aside. Add remaining 3 ta blespoons of butter to fettucine, tossing to coat. Place fettucine in large shallow dish; spoon chicken mixture over fettucine. Sprinkle with Parmesan cheese.
Makes 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994