Chicken Pesto Vegetable Stir-Fry with Fettuccine
Quick, easy and delicious! An ideal supper on a busy week day.
Yield
6 servingsPrep
15 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Low Cholesterol, Trans-fat Free, Good source of fiber
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.
Comments
