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Chicken Pesto Vegetable Stir-Fry with Fettuccine

 
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Quick, easy and delicious! An ideal supper on a busy week day.

Yield

6

servings

Prep

15

min

Cook

40

min

Ready

60

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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