Chicken/Asparagus Pasta Supper |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I've used this recipe for years as a side dish for family gatherings and potluck suppers. At home, though, we make an entire meal of it...my family can't seem to get enough! Ingredients:
4 tablespoons vegetable oil, divided |
1-1/2 pounds fresh asparagus, cut into 2-inch pieces |
8 ounces sliced fresh mushrooms |
1-1/2 cups broccoli florets |
2 carrots, cut into julienne strips |
2 medium zucchini, sliced |
3 green onions, sliced into 1/2-inch pieces |
1/2 teaspoon salt |
4 boneless skinless chicken breasts, cut into 1-inch pieces |
1/2 cup frozen peas |
sauce: |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 chicken bouillon cube |
2 cups milk |
1/4 teaspoon pepper |
1 pound thin spaghetti, cooked and drained |
Directions:
1. Heat 2 tablespoons oil in a large skillet over high. Add asparagus, mushrooms, broccoli, carrots, zucchini, onions and salt. Cook and stir 5 minutes. Remove vegetables from the skillet, set aside.
2. Add remaining oil to the skillet. Cook chicken, stirring constantly, 5-6 minutes or until it is no longer pink. Return vegetables to the skillet; add peas and cook 3-5 minutes. set aside.
3. For sauce, melt butter in a medium saucepan over low heat. Stir in flour to form a smooth paste. Add bouillon cube. Gradually add milk, stirring constantly until sauce is thickened. Season with pepper.
4. Pour over chicken/vegetable mixture; toss to coat. Serve over spaghetti. Yield: 8 servings.
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