Recipe - Chicken Pesto Vegetable Stir-Fry With Fettucine

2 Whole broilerfryer chicken
breasts,
halved, boned, skinned,
cut in bitesized pieces
1 cn (10 Three fourths OZS.) chicken
broth
Three fourths cup Prepared pesto
3 tablespoon Tomato sauce
1 tablespoon Chickenflavored bouillon
granllles
One fourth teaspoon Salt
One fourth teaspoon Pepper
5 teaspoon Butter, divided
1 tablespoon . olive oil
1 One half cup Cauliflower florets
1 One half cup Broccoli florets
2 md Zucchini, quartered
lengthwise, cut in 1inch
slices
2 md Carrots, cut or sliced up diagonally
2 tablespoon Red wine

1 pkg. (12 Os.) fettucine, cooked according to package directions One fourth 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 mediumhigh 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