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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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After my family sampled this dish at a friend's house, it quickly became a favoriteespecially with our teenage daughters, who request it at least once a week! Ingredients:
1 pound boneless skinless chicken breasts, cut into strips |
1 garlic clove, minced |
1/4 cup butter, divided |
1 small yellow squash, julienned |
1 small zucchini, julienned |
1/2 cup julienned sweet red pepper |
1/2 cup julienned green pepper |
1/4 cup thinly sliced onion |
2 tablespoons king arthur unbleached 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:
1. 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; set aside.
2. In a small saucepan, 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. Pour over chicken and vegetables; stir until well mixed.
3. 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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