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:

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!!
Ballinrobe

Mar 22, 2012

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

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!
tealah28

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.
lurky27

Jun 4, 2011

Used linguine & turned out yummy!~ Theresa
dogwalker55

Oct 12, 2008

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