| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Pasta |
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole broiler-fryer chicken breasts, halved, boned, skinned, cut in bite-sized pieces |
| 1 |
cn |
(10 3/4 OZS.) chicken broth |
| 3/4 |
c |
Prepared pesto |
| 3 |
tb |
Tomato sauce |
| 1 |
tb |
Chicken-flavored bouillon granllles |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 5 |
ts |
Butter, divided |
| 1 |
tb |
. olive oil |
| 1 1/2 |
c |
Cauliflower florets |
| 1 1/2 |
c |
Broccoli florets |
| 2 |
md |
Zucchini, quartered lengthwise, cut in 1-inch slices |
| 2 |
md |
Carrots, sliced diagonally |
| 2 |
tb |
Red wine |
INSTRUCTIONS
1 pkg. (12 Os.) fettucine, cooked according to package directions 1/4 cup
Parmesan cheese, freshly grated
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 ta
blespoons of butter to fettucine, tossing to coat. Place fettucine in large
shallow dish; spoon chicken mixture over fettucine. Sprinkle with Parmesan
cheese. Makes 6 servings. From the files of Al Rice, North Pole Alaska. Feb
1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”