Chicken Pesto Vegetable Stir-Fry with Fettuccine

• 2 whole chicken, whole breasts, halved, boned, skinned, cut in bitesized pieces
• 10 3/4 ounces chicken broth
• 3/4 cup basil pesto prepared
• 3 tablespoons tomato sauce
• 1 tablespoon chicken bouillon, powdered
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 teaspoons butter divided
• 1 tablespoon olive oil
• 1 1/2 cups cauliflower florets
• 1 1/2 cups broccoli florets
• 2 medium zucchini quartered, lengthwise, cut in 1inch slices
• 2 medium carrots diagonally
• 2 tablespoons red wine
• 12 ounces pasta, fettuccine
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated freshly grated

1. In medium bowl, mix together broth, pesto, tomato sauce, bouillon granules, salt and pepper; set aside.
2. In large fry pan, place 2 tablespoons of the butter; add olive oil and heat to medium-high temperature.
3. Add chicken, cauliflower, broccoli, zucchini and carrots; cook, stirring, about 10 minutes or until chicken is brown and chicken and vegetables are fork tender.
4. Stir in pesto mixture and wine; bring to a boil.
5. Reduce heat to low and simmer about 3 minutes.
6. Remove from heat; set aside.
7. Add remaining 3 tablespoons of butter to fettucine, tossing to coat.
8. Place fettucine in large shallow dish; spoon chicken mixture over fettucine.
9. Sprinkle with Parmesan cheese.

chicken, chicken broth, basil pesto, tomato sauce, chicken bouillon, salt, black pepper, butter, olive oil, cauliflower florets, broccoli florets, zucchini, carrots, red wine, pasta, parmesan

Taken from recipeland.com/recipe/v/chicken-pesto-vegetable-stir-fr-45026 (may not work)