| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pasta, Poultry | 1 | Servings | |
INGREDIENTS
| 2 | Whole broiler-fryer chicken | |
| breasts | ||
| halved boned skinned | ||
| cut in bite-sized pieces | ||
| 1 | 10 3/4 OZS. chicken | |
| broth | ||
| 3/4 | c | Prepared pesto |
| 3 | T | Tomato sauce |
| 1 | T | Chicken-flavored bouillon |
| granllles | ||
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 5 | t | Butter, divided |
| 1 | T | . olive oil |
| 1 1/2 | c | Cauliflower florets |
| 1 1/2 | c | Broccoli florets |
| 2 | Zucchini, quartered | |
| lengthwise cut in 1-inch | ||
| slices | ||
| 2 | Carrots, sliced diagonally | |
| 2 | T | Red wine |
INSTRUCTIONS
1994 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2485
Calories From Fat: 1195
Total Fat: 134.9g
Cholesterol: 687.5mg
Sodium: 5256mg
Potassium: 4677.9mg
Carbohydrates: 43.1g
Fiber: 10.9g
Sugar: 20g
Protein: 266.7g