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Chicken/Asparagus Pasta Supper

 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 family can't seem to get enough!
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional 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.