Chicken Garden Medley
Servings: 4 yield(s)
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Ingredients
  • 1 lb boneless skinless chicken breasts (cut into strips)
  • 1 garlic clove (minced)
  • 1/4 cup butter (divided)
  • 1 small yellow squash (halved lengthwise and sliced)
  • 1 small zucchini (halved lengthwise and sliced)
  • 1/2 cup julienne sweet red pepper
  • 1/2 cup julienne sweet green pepper
  • 1/4 cup thinly sliced onions
  • 2 tbsp all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup chicken broth
  • 1/2 cup half and half cream
  • 8 oz angel hair pasta (cooked and drained)
  • 2 tbsp Parmesan cheese (shredded)
Instructions
  1. In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside.
  2. In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed.
  3. Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.