Chicken Asparagus Pasta Supper

This recipe came from the Taste of Home “The New Potluck” cookbook.  Mike and I both really liked it– Josh even ate some, too!  It is a nice quick dinner for during the week– and I think it is one where you can easily experiment with adding new ingredients depending on what vegetables are in season.  One change I did make was to cook the vegetables a little longer than they recommend.  They do need to be crisp to hold up in the dish, but I didn’t want them to taste raw.  I did also add some fresh garlic to the sauce– I think it gives it a little necessary kick.  I was able to play with my ’super-size’ skillet, which made it a lot easier.  If you don’t have a large one, I would recommend cooking the vegetables in shifts.   Let me know if you make it… any other suggestions to change?

Chicken Asparagus Pasta Supper

4 tbsp. vegetable oil, divided

1.5 lbs. fresh asparagus, cut into 2 inch pieces

8 oz. sliced fresh mushrooms

1.5 c. fresh broccoli florets

2 med. carrots, cut into julienne strips

2 med. zucchini, sliced

3 green onions, sliced into 1/2 in. pieces

1/2 tsp. salt

4 boneless, skinless chicken breats, cut into 1 in. pieces

1/2 c. frozen peas

SAUCE:

2 tbsp. butter

2 tbsp. all-purpose flour

1 tsp. chicken bouillon granules

2 c. milk

1/4 tsp. pepper

1 lb. thin spaghetti, cooked and drained

Heat 2 tbsp. oil in a large skillet over medium-high heat.  Add the asparagus, mushrooms, broccoli, carrots, zucchini, onions, and salt.  Cook and stir for 5 minutes.  Remove vegetables from skillet; set aside.  Add remaining oil to the skillet.  Cook and stir chicken for 5-6 minutes or until no longer pink in the middle.  Stir constantly.  Return vegetables to the skillet, add peas and cook for 3-5 more minutes.  Set aside. 

For sauce, melt butter in a medium saucepan over low heat.  Stir in flour to form a smooth paste.  Add bouillon.  Gradually add milk, stirring constantly until sauce is thickened.  Season with pepper.  Pour over vegetable and chicken mixture and toss to coat.  Serve over spaghetti. 

~ by The O'Briens on March 17, 2008.