Chicken Pesto Vegetable Stir-Fry with Fettuccine
Quick, easy and delicious! An ideal supper on a busy week day.
Ingredients
2 | whole |
whole chicken
breasts, halved, boned, skinned, cut in bitesized pieces |
* |
10 ¾ | ounces |
chicken broth
|
|
¾ | cup |
basil pesto
prepared |
* |
3 | tablespoons |
tomato sauce
|
|
1 | tablespoon |
chicken bouillon, powdered
|
|
¼ | teaspoon |
salt
|
|
¼ | teaspoon |
black pepper
|
* |
5 | teaspoons |
butter
divided |
|
1 | tablespoon |
olive oil
|
|
1 ½ | cups |
cauliflower florets
|
|
1 ½ | cups |
broccoli florets
|
|
2 | medium |
zucchini
quartered, lengthwise, cut in 1inch slices |
|
2 | medium |
carrots
diagonally |
|
2 | tablespoons |
red wine
|
|
12 | ounces |
pasta, fettuccine
|
|
¼ | cup |
Parmesan cheese
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.
Nutrition Facts
Serving Size 281g (9.9 oz)