Chicken Pesto Vegetable Stir-Fry with Fettuccine
234
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.
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Nutrition Facts
Serving Size 281g (9.9 oz)Amount per Serving
Calories 34521% of calories from fat
% Daily Value *
Total Fat 8g
13%
Saturated Fat 3g
17%
Trans Fat
0g
Cholesterol 14mg
5%
Sodium 424mg
18%
Total Carbohydrate
17g
17%
Dietary Fiber 4g
15%
Sugars g
Protein
25g
Vitamin A 85%
•
Vitamin C 69%
Calcium 10%
•
Iron 15%
* based on a 2,000 calorie diet
How is this calculated?
