Chicken pesto vegetable stir-fry with fettuci

Yield: 1 Servings

Measure Ingredient
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
¼ teaspoon Salt
¼ teaspoon Pepper
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

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