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  Recipe Home » Poultry » Chicken Pesto Vegetable Stir-Fry With Fettuci
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  Chicken Pesto Vegetable Stir-Fry With Fettuci
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 150
Ingredients:
2 Whole broiler-fryer chicken breasts, halved, boned, skinned, cut in bite-sized pieces
1 can (10 3/4 OZS.) chicken broth
3/4 cup Prepared pesto
3 tbsp Tomato sauce
1 tbsp Chicken-flavored bouillon granllles
1/4 tsp Salt
1/4 tsp Pepper
5 tsp Butter, divided
1 tbsp . olive oil
1 1/2 cup Cauliflower florets
1 1/2 cup Broccoli florets
2 medium Zucchini, quartered lengthwise, cut in 1-inch slices
2 medium Carrots, sliced diagonally
2 tbsp Red wine
Instructions:
1 pkg. (12 Os.) fettucine, cooked according to package directions 1/4
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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