Chicken Garden Medley

1 lb. Boneless Skinless Chicken Breast, cut into strips

1 Garlic Clove, minced

¼ cup Butter or Margarine, divided

1 small Yellow Squash, julienned

1 small Zucchini, julienned

½ cpu each julienned Green and Sweet Red Pepper

¼ cup thinly sliced Onion

2 tbsp. All-Purpose Flour

½ tsp. Salt

¼ tsp. Pepper

¾ cup Chicken Broth

½ cup Half-and-Half

8 oz. Pasta, cooked and drained per directions

2 tbsp. Shredded Parmesan Cheese

In a large skillet over medium-high heat, sauté chicken and garlic in 2 tbsp. butter for 10-12 minutes or until chicken juices run clear. Add vegetables; cook until crisp-tender. Set aside. In a small saucepan, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth, stirring constantly. Bring to a boil; cook for 2 minutes or until thickened. Stir in cream and heat through. Pour over 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 20 minutes; uncover and bake 10 minutes longer. Yield 4-6 servings.

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