---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Pasta
       Yield: 1 servings
       2    Whole broiler-fryer chicken
            -halved, boned, skinned,
            -cut in bite-sized pieces
       1 cn (10 3/4 OZS.) chicken
     3/4 c  Prepared pesto
       3 tb Tomato sauce
       1 tb Chicken-flavored bouillon
     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
       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