Chicken Garden Medley
1 lb boneless skinless chicken breast, cut into strips
1 garlic clove, minced
¼ cup butter, divided
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
½ cup julienned red pepper
½ cup julienned green pepper
¼ cup thinly sliced onion
2 tablespoons flour
½ teaspoon salt
¼ teaspoon black pepper
¾ cup chicken broth
½ cup half & half creamer
8 oz angel hair pasta, cooked and drained
2 tablespoons shredded Parmesan cheese
In a skillet, sauté chicken and garlic in 2 tablespoons butter until juices run clear, 10-12 minutes. Add vegetables. Cook until crisp-tender; remove. In same skillet, melt remaining butter. Stir in flour, salt and pepper to form a paste. Gradually add broth. Bring to a boil; stir until thickened, 2 minutes. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed.
Place pasta in a greased 2 quart baking dish. Pour chicken mixture over top. Sprinkle with cheese.
Cover and bake at 350 degrees F for 15 minutes; uncover and bake 5 minutes longer.
Prep time 25 minutes
Bake time 20 minutes