Title: Chicken Pesto Vegetable Stir-Fry with Fettucine
Categories: Poultry, Pasta
Yield: 1 Servings

2 Whole broiler-fryer chicken
-breasts,
-halved, boned, skinned,
-cut in bite-sized pieces
1 cn (10 3/4 OZS.) chicken
-broth
3/4 c Prepared pesto
3 tb Tomato sauce
1 tb Chicken-flavored bouillon
-granllles
1/4 ts Salt
1/4 ts Pepper
5 ts Butter, divided
1 tb . olive oil
1 1/2 c Cauliflower florets
1 1/2 c Broccoli florets
2 md Zucchini, quartered
-lengthwise, cut in 1-inch
-slices
2 md Carrots, sliced diagonally
2 tb Red wine

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip