Title: Chicken pesto vegetable stir-fry with fettuci
 Categories: Poultry, Pasta
      Yield: 1 Servings
 
      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
 
  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