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  • Chicken Pesto Vegetable Stir Fry With Fettucine

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    Chicken Pesto Vegetable Stir Fry With Fettucine
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 whl broiler-fryer chicken breasts, halved, boned, skinned, cut in bite-sized pcs
    • 1 can (10 3/4 OZS.) chicken broth
    • 3/4 c. 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. extra virgin olive oil
    • 1 1/2 c. Cauliflower florets
    • 1 1/2 c. Broccoli florets
    • 2 med Zucchini, quartered lengthwise, cut in 1-inch slices
    • 2 med Carrots, sliced diagonally
    • 2 Tbsp. Red wine

    Directions

    1. 1 Pkg. (12 Os.) fettucine, cooked according to package directions 1/4 c. Parmesan cheese, freshly grated
    2. In medium bowl, mix together broth, pesto, tomato sauce, bouillon granules, salt and pepper; set aside. In large fry pan, place 2 Tbsp. of the butter; add in extra virgin olive oil and heat to medium-high temperature. Add in chicken, cauliflower, broccoli, zucchini and carrots; cook, stirring, about 10 min or possibly till chicken is brown and chicken and vegetables are fork tender. Stir in pesto mix and wine; bring to a boil. Reduce heat to low and simmer about 3 min. Remove from heat; set aside. Add in remaining 3 ta blespoons of butter to fettucine, tossing to coat. Place fettucine in large shallow dish; spoon chicken mix over fettucine. Sprinkle with Parmesan cheese.
    3. Makes 6 servings.

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