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Ingredientes
- 2 whl broiler-fryer chicken breasts, halved, boned, skinned, cut in bite-sized pcs
- 1 can (10 3/4 OZS.) chicken broth
- 3/4 c. Prepared pesto
- 3 Tbsp. Tomato sauce
- 1 Tbsp. Chicken-flavored bouillon granllles
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 5 tsp Butter, divided
- 1 Tbsp. extra virgin olive oil
- 1 1/2 c. Cauliflower florets
- 1 1/2 c. Broccoli florets
- 2 med Zucchini, quartered lengthwise, cut in 1-inch slices
- 2 med Carrots, sliced diagonally
- 2 Tbsp. Red wine
Direcciones
- 1 Pkg. (12 Os.) fettucine, cooked according to package directions 1/4 c. 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 Tbsp. of the butter; add in extra virgin olive oil and heat to medium-high temperature. Add in chicken, cauliflower, broccoli, zucchini and carrots; cook, stirring, about 10 min or possibly till chicken is brown and chicken and vegetables are fork tender. Stir in pesto mix and wine; bring to a boil. Reduce heat to low and simmer about 3 min. Remove from heat; set aside. Add in remaining 3 ta blespoons of butter to fettucine, tossing to coat. Place fettucine in large shallow dish; spoon chicken mix over fettucine. Sprinkle with Parmesan cheese.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1229g | |
| Calories 1350 | |
| Calories from Fat 1091 | 81% |
| Total Fat 121.95g | 152% |
| Saturated Fat 29.89g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 3191mg | 133% |
| Potassium 2526mg | 72% |
| Total Carbs 42.36g | 11% |
| Dietary Fiber 14.4g | 48% |
| Sugars 17.61g | 12% |
| Protein 29.17g | 47% |
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