This Chicken Pesto Vegetable Stir-Fry is a quick, satisfying weeknight dinner that brings the fresh flavors of Italy to your table. Tender bite-sized chicken pieces are sautéed with colorful broccoli, cauliflower, zucchini, and carrots until just tender-crisp. The mixture is then tossed in a creamy, aromatic sauce made from pesto, chicken broth, and a splash of red wine for depth. Everything is served over buttery fettuccine and finished with a sprinkle of freshly grated Parmesan cheese. ItâÂÂs a balanced, protein-packed meal that feels elegant yet remains simple enough for busy evenings. Perfect for family dinners or meal prep.
Chicken Pesto Vegetable Stir-Fry With Fettuci
Description
This Chicken Pesto Vegetable Stir-Fry is a quick, satisfying weeknight dinner that brings the fresh flavors of Italy to your table. Tender bite-sized chicken pieces are saut&# 195;©ed with colorful broccoli, cauliflower, zucchini, and carrots until just tender-crisp. The mixture is then tossed in a creamy, aromatic sauce made from pesto, chicken broth, and a splash of red wine for depth. Everything is served over buttery fettuccine and finished with a sprinkle of freshly grated Parmesan cheese. ItâÂÂs a balanced, protein-packed meal that feels elegant yet remains simple enough for busy evenings. Perfect for family dinners or meal prep.Ingredients
Directions
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Prepare the chicken breasts by halving, boning, and skinning them, then cutting them into bite-sized pieces.
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In a medium bowl, whisk together 1 can (10 3/4 oz) chicken broth, 3/4 cup prepared pesto, 1 tablespoon tomato sauce, 1 tablespoon chicken bouillon granules, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
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Heat 2 tablespoons butter and 1 tablespoon olive oil in a large fry pan or wok over medium-high heat.
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Add the chicken pieces to the pan and cook for 5-7 minutes, stirring occasionally, until browned on the outside.
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Add 1 1/2 cups cauliflower florets, 1 1/2 cups broccoli florets, 2 medium zucchini (quartered lengthwise and sliced into 1-inch pieces), and 2 medium carrots (sliced diagonally).
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Cook, stirring frequently, for about 5-8 minutes until the chicken is cooked through and vegetables are fork-tender but still crisp.
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Pour in 2 tablespoons red wine and the reserved pesto mixture. Bring to a boil.
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Reduce heat to low and simmer for 3 minutes, allowing the sauce to thicken slightly and coat the ingredients.
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Meanwhile, cook 1 package (12 oz) fettuccine according to package directions. Drain and return to the pot.
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Add the remaining 3 tablespoons butter to the hot fettuccine and toss until the pasta is coated and glossy.
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Place the fettuccine in a large shallow serving dish or individual plates.
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Spoon the chicken and vegetable pesto mixture evenly over the fettuccine.
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Sprinkle with 1/4 cup freshly grated Parmesan cheese before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 119.5kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 1.6g8%
- Cholesterol 44.5mg15%
- Sodium 41.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
