Chicken Garden Medley

This quick and easy dish is full of veggies, it is a healthy dish that is a family favorite. Dovetailing Tip: Cook an additional pound of chicken to use in Buffalo Chicken Chili on day 3.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 605

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 peppers
1/4 cup thinly sliced onions
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.

Source: tasteofhome.com


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