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Receta Chicken Pesto Vegetable Stir Fry With Fettucine

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Ingredientes

Cost per recipe $4.63 view details
  • 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. 1 Pkg. (12 Os.) fettucine, cooked according to package directions 1/4 c. Parmesan cheese, freshly grated
  2. 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.
  3. 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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