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 —–