Chicken Pesto Vegetable Stir-Fry with Fettuccine

Yields:	6 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	40 minutes
	Ready In	60 minutes

Ingredients

2	whole	broiler-fryer chicken	breasts, halved, boned, skinned, cut in bitesized pieces
10 3/4	ounces	chicken broth
3/4	cup	pesto, prepared	prepared
3	tablespoons	tomato sauce
1	tablespoon	chicken bouillon, powdered
1/4	teaspoon	salt
1/4	teaspoon	black pepper
5	teaspoons	butter	divided
1	tablespoon	olive oil
1 1/2	cups	cauliflower florets
1 1/2	cups	broccoli florets
2	medium	zucchini	quartered, lengthwise, cut in 1inch slices
2	medium	carrots	diagonally
2	tablespoons	red wine
12	ounces	pasta, fettuccine
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated

Directions

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 tablespoons of butter to fettucine, tossing to coat.

Place fettucine in large shallow dish; spoon chicken mixture over fettucine.

Sprinkle with Parmesan cheese.

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Member Review

Beef Curry with Orzo

I served the curry with rice instead of orzo. Pretty good recipe. The curry was little soupy, though. Next time, I would add more curry powder, for our family likes foods with lots of flavor.

Reviewed by misha

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