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Title: Chicken-Asparagus Pasta Supper
Categories: Entree Chicken Pasta
Yield: 8 Servings

4tbCooking oil, divided
1 1/2lbFresh asparagus, cut into 2" pieces
8ozSliced fresh mushrooms
1 1/2cBroccoli florets
2 Carrots, cut into julienne strips
2mdZucchini, sliced
3 Green onions, sliced into 1/2" pieces
4 Boneless skinless breasts, cut into 1" pieces
1/2cFrozen peas
2tbButter or margarine
1 Chicken bouillon cube
1lbThin spaghetti, cooked and drained

Heat 2 tb oil in a large skillet over high heat. Add asparagus, mushrooms, broccoli, carrots, zucchini, onions and salt. Cook and stir for 5 minutes. Remove vegetables from the skillet and set aside. Add remaining oil to the skillet. Cook chicken, stirring constantly, 5 to 6 minutes or until it is no longer pink. Return vegetables to the skillet. Add peas and cook for 3 to 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 and toss to coat. Serve over spaghetti.