Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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