Recipe: Chicken Garden Medley (casserole with angel hair pasta and cream sauce)

CHICKEN GARDEN MEDLEY

8 oz. uncooked angel hair pasta
1 lb. boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1/4 cup butter or margarine, divided use
1 small yellow squash, julienned
1 small zucchini, julienned
1/2 cup green bell pepper, julienned
1/2 cup sweet red pepper, julienned
1/4 cup onion, thinly sliced
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup chicken broth
1/2 cup half-and-half cream
2 Tbsp. Parmesan cheese, shredded

Cook pasta according to package directions (al dente); drain.

In a large skillet over medium-high heat, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear.

Add vegetables; cook until crisp-tender. Set aside.

In a small saucepan, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth, stirring constantly. Bring to a boil; cook for 2 minutes or until thickened. Stir in cream and heat through. Pour sauce over chicken and vegetables; stir until well mixed.

Place pasta in a greased 2-quart baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese.

Cover and bake at 350 degrees F for 20 minutes; uncover and bake 10 minutes longer.

Makes 4 servings
Source: Dohreen Winkler, Howell, Michigan in Casserole Cooking, Reiman Publications, 2000