Chicken pesto vegetable stir-fry with fettuci

Yield: 1 Servings

Ingredients:

2 Whole broiler-fryer chicken

Instructions:

-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