EXTRAORDINARY CHICKEN GARDEN MEDLEY
Want an excellent recipe for your family? As love month is about to end, I am thinking of a chicken recipe that is best to cook. This Chicken Garden Medley dish is really good that even my children love to eat.
This is an ultimate treat for those who keep a close watch on every extra calorie. An all-time classic chicken pieces, fresh vegetables and a dash of olive oil. Easy, delicious and affordable veggies.
Good to remember!
Chicken is rich in protein, good for the heart, boosts metabolism, and rich in niacin. Don’t hate meat. Just eat on a proper diet.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 garlic cloves, minced
- 1 cup butter, divided
- 1 small yellow squash, halved lengthwise and sliced
- 1 small zucchini, halved lengthwise and sliced
- 1 cup julienned sweet red pepper
- 1 cup julienned green pepper
- 1/2 cup thinly sliced onion
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken broth
- 3/4 cup half-and-half cream
- 8 ounces angel hair pasta, cooked and drained
- 2 tablespoons shredded Parmesan cheese
Directions
- In a large pan, sauté 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.
- Melt remaining butter in the same pan. Add flour, salt and pepper; stir to form a smooth paste.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.
Give it a try before love month ends!!!