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Chicken Garden Medley

 Chicken Garden Medley
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!
4-6 ServingsPrep: 25 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
  • Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over

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Chicken Garden Medley (continued)

Directions (continued)

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