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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!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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.
  • 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.
Nutrition Facts
1 cup: 401 calories, 13g fat (4g saturated fat), 24mg cholesterol, 384mg sodium, 55g carbohydrate (9g sugars, 4g fiber), 16g protein.

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Reviews

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Average Rating:
  • TessaMB
    Feb 28, 2012

    So so good! Easy and so fresh! I love all the vegetables. I did serve some shredded parmesean cheese on the side which was a nice addition. Vegetables are still slightly crisp in this recipe which I like but if you want them softer cook them down longer.