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Chicken Garden Medley

After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 pound 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 julienned sweet red pepper
  • 1/2 cup julienned green pepper
  • 1/4 cup thinly sliced onion
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup chicken broth
  • 1/2 cup half-and-half cream
  • 8 ounces angel hair pasta, cooked and drained
  • 2 tablespoons shredded Parmesan cheese

Directions

  • 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.
  • 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.
  • 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.
Nutrition Facts
1-1/2 cups: 404 calories, 19g fat (11g saturated fat), 111mg cholesterol, 690mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 30g protein.

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