---------- Recipe via Meal-Master (tm) v8.02
 
      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
 
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