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Chicken Garden Medley Recipe

Chicken Garden Medley Recipe

After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week!
TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD:4-6 servings


  • 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 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


  • 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.

Nutritional Facts

1 serving (1-1/2 cups) equals 262 calories, 12 g fat (7 g saturated fat), 73 mg cholesterol, 467 mg sodium, 17 g carbohydrate, 2 g fiber, 20 g protein.

Reviews for Chicken Garden Medley

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Reviewed Jan. 4, 2015

"Loved this! Made as written but could easily use many other variations of veggies, herbs and spices. Thanks for sharing the recipe! It's great!"

Reviewed Oct. 12, 2014

"Great family food. My youngest son especially liked it very much, saying: "This is the kind of simple food I want!" I didn't saute the veggies, however, but just added them with the sauce, since peppers and squash get soggy very easily, and I didn't use angel hair as it clumps a lot and I find it hard to work with. Will definitely be making this again."

Reviewed Sep. 15, 2013

"Great dish!! I'm thinking of marinating the chicken to give it more flavor."

Reviewed Jun. 2, 2012

"Followed the recipe to a "T"......fabulous! Next time I may add fresh mushrooms and a little fresh basil!!"

Reviewed Mar. 22, 2012

"also used whole mike instead of the half/half."

Reviewed Mar. 22, 2012

"Will make this again with the changes I made. Added shredded carrots for the green peppers and made Lundberg's wild rice blend since we try to avoid pasta when we can. I used 2 minced garlic and a generous amount of parmesan cheese. Loved by all!"

Reviewed Jun. 24, 2011

"This was delicious! I had some fresh herbs accessible from my garden so I added some fresh basil and oregano to the cream sauce and it was great, but I think it would have been good with or without the herbs."

Reviewed Jun. 4, 2011

"Used linguine & turned out yummy!

~ Theresa"

Reviewed Oct. 12, 2008

"This tasted like really good "restaurant food!" Will definitely make again, we all loved it just as written."

Reviewed Jun. 11, 2008

"This has always been my daughter’s favorite…and anyone else that’s eaten it! Thank you for the recipe, Linda."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.