Title: Chicken-Asparagus Pasta Supper
Categories: Entree Chicken Pasta
Yield: 8 Servings
| 4 | tb | Cooking oil, divided |
| 1 1/2 | lb | Fresh asparagus, cut into 2" pieces |
| 8 | oz | Sliced fresh mushrooms |
| 1 1/2 | c | Broccoli florets |
| 2 | | Carrots, cut into julienne strips |
| 2 | md | Zucchini, sliced |
| 3 | | Green onions, sliced into 1/2" pieces |
| 1/2 | ts | Salt |
| 4 | | Boneless skinless breasts, cut into 1" pieces |
| 1/2 | c | Frozen peas |
| SAUCE |
| 2 | tb | Butter or margarine |
| 2 | tb | Flour |
| 1 | | Chicken bouillon cube |
| 2 | c | Milk |
| 1/4 | ts | Pepper |
| 1 | lb | Thin 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.