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| 2 | Whole broiler-fryer chicken breasts, halved, boned, skinned, cut in bite-sized pieces |
| 1 Dose | (10 3/4 Ozs.) chicken broth |
| 3/4 Tasse | pesto prepared |
| 3 Esslöffel | tomato sauce |
| 1 Esslöffel | Chicken-flavored bouillon granllles |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 5 Teelöffel | butter divided |
| 1 Esslöffel | olive oil |
| 1 1/2 Tasse | Cauliflower florets |
| 1 1/2 Tasse | Broccoli florets |
| 2 mittel | Zucchini, quartered lengthwise, cut in 1-inch slices |
| 2 mittel | Carrots, sliced diagonally |
| 2 Esslöffel | red wine |
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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
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