Chicken Garden Medley

Name: Chicken Garden Medley
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings.
Ingredients: 1 pound boneless skinless chicken breasts, cut into strips; 1 garlic clove, minced; 1/4 cup butter, divided; 1 small yellow squash, halved lengthwise and sliced; 1 small zucchini, halved lengthwise and sliced; 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

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! —Dohreen Winkler, Howell, Michigan

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1/4 cup butter, divided
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
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

Directions

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; remove from skillet and set aside.
In the same skillet, 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. Add chicken and vegetables; stir until well mixed.
Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Nutrition Facts

1-1/2 cups: 404 calories, 19g fat (11g saturated fat), 111mg cholesterol, 690mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 30g protein.

Originally published as Chicken Garden Medley in Country Chicken Cookbook

Reviews

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Average Rating:

lildebcupcake

Jan 21, 2019

Excellent recipe! Very easy! I made it exactly as written; will definitely add mushrooms, basil and oregano next time and I’ll use thin spaghetti or linguine instead of the angel hair pasta. My pasta was sticky and clumpy underneath the chicken/veggie mixture; maybe mixing it all together before baking would’ve helped. Can’t wait to try it again!
ellimaye1

Jan 7, 2019

A family favorite plus a great way to get in veggies! This made it into the recipe book.
jstowellsupermom

Dec 13, 2018

Absolutely loved this recipe! I've made it as directed with pasta and also have subbed cauliflower rice for the pasta. It was just as good!
TeresaWitt

Oct 1, 2018

This is delicious. It was easy to make and just the right balance of pasta, veggies, and chicken.
dcscake_OH

Sep 29, 2018

I made this recipe as is and it was great, my family loved it.
lyrics

Jul 19, 2018

Can this recipe be double.
Jenisl

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!
cwbuff2

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.
TravelBug1984

Sep 15, 2013

Great dish!! I'm thinking of marinating the chicken to give it more flavor.
SBH128

Jun 2, 2012

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