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Chicken/Asparagus Pasta Supper

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!

8 ServingsPrep/Total Time: 30 min.

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 all-purpose flour
1 chicken bouillon cube
2 cups milk
1/4 teaspoon pepper
1 pound thin spaghetti, cooked and drained

Directions

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.
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.

2 of 2

Chicken/Asparagus Pasta Supper (continued)

Directions (continued)

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; toss to coat. Serve over
spaghetti. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 401 calories, 13 g fat (4 g saturated fat), 24 mg cholesterol, 384 mg sodium, 55 g carbohydrate, 4 g fiber, 16 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.