Chicken Pesto Vegetable Stir-Fry With Fettuci

Recipe Ingredients

2		Broiler-fryer chicken - breasts,
		Boned - skinned, cut in bite-sized pi
1		Chicken - broth (10 3/4 ozs.)
3/4 cup	177ml	Prepared pesto
3 tablespoons	45ml	Tomato sauce
1 tablespoon	15ml	Chicken-flavored bouillon - granllles
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
5 teaspoons	25ml	Butter - divided
1 tablespoon	15ml	-- ¥
		Olive oil
1 1/2 cups	219g / 7.7oz	Cauliflower florets
1 1/2 cups	219g / 7.7oz	Broccoli florets
2 cups	474ml	Zucchini - quartered (medium)
		Cut in 1-inch - slices
2		Carrots - sliced diagonally (medium)
2 tablespoons	30ml	Red wine
1		Fettucine - coo (12 os.)
1/2 cup	73g / 2.6oz	Parmesan cheese, freshly grated

Recipe Instructions

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.

Source:
Serving Size : 2 Preparation Time :0:00

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