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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