Title: Chicken-Asparagus Pasta Supper
Categories: Entree Chicken Pasta
Yield: 8 Servings
4 | tb | Cooking oil, divided |
1 1/2 | lb | Fresh asparagus, cut into 2" pieces |
8 | oz | Sliced fresh mushrooms |
1 1/2 | c | Broccoli florets |
2 | | Carrots, cut into julienne strips |
2 | md | Zucchini, sliced |
3 | | Green onions, sliced into 1/2" pieces |
1/2 | ts | Salt |
4 | | Boneless skinless breasts, cut into 1" pieces |
1/2 | c | Frozen peas |
SAUCE |
2 | tb | Butter or margarine |
2 | tb | Flour |
1 | | Chicken bouillon cube |
2 | c | Milk |
1/4 | ts | Pepper |
1 | lb | Thin spaghetti, cooked and drained |
Heat 2 tb oil in a large skillet over high heat. Add asparagus, mushrooms,
broccoli, carrots, zucchini, onions and salt. Cook and stir for 5 minutes.
Remove vegetables from the skillet and set aside. Add remaining oil to the
skillet. Cook chicken, stirring constantly, 5 to 6 minutes or until it is
no longer pink. Return vegetables to the skillet. Add peas and cook for 3
to 5 minutes. Set aside. 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. Pour over chicken/vegetable mixture and toss to coat. Serve
over spaghetti.