Garden Chicken

Name: Garden Chicken
Ingredients: 4 boneless skinless chicken breast halves, cut into strips; 1 teaspoon minced garlic; 5 tablespoons butter; 1 small yellow squash, julienned; 1 small zucchini, julienned; 1 red sweet bell pepper, julienned; 4 tablespoons flour; 1 teaspoon seasoning salt; 1/2 teaspoon salt (optional); 1/2 teaspoon seasoned pepper; 2 teaspoons pesto sauce mix; 1 (14 ounce) can chicken broth; 1 cup half-and-half cream; 1 (8 ounce) package angel hair pasta, cooked al dente, drained; 1/3 cup shredded parmesan cheese

15 ingredients

9 steps

Ingredients

4 boneless skinless chicken breast halves, cut into strips
1 teaspoon minced garlic
5 tablespoons butter
1 small yellow squash, julienned
1 small zucchini, julienned
1 red sweet bell pepper, julienned
4 tablespoons flour
1 teaspoon seasoning salt
1/2 teaspoon salt (optional)
1/2 teaspoon seasoned pepper
2 teaspoons pesto sauce mix
1 (14 ounce) can chicken broth
1 cup half-and-half cream
1 (8 ounce) package angel hair pasta, cooked al dente, drained
1/3 cup shredded parmesan cheese

Directions

1

In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
2

With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
3

In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
4

Over medium high heat, gradually add broth, stirring constantly, until thick.
5

Stir in cream and heat thoroughly.
6

In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
7

Transfer to a greased 9x13 inch casserole dish.
8

Cover and bake at 350 degrees for 30 minutes.
9

Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.