Ingredients
4 tablespoons vegetable oil, divided1-1/2 pounds fresh asparagus, cut into 2-inch pieces8 ounces sliced fresh mushrooms1-1/2 cups broccoli florets2 carrots, cut into julienne strips2 medium zucchini, sliced3 green onions, sliced into 1/2-inch pieces1/2 teaspoon salt4 boneless skinless chicken breasts, cut into 1-inch pieces1/2 cup frozen peasSAUCE:2 tablespoons butter2 tablespoons all-purpose flour1 chicken bouillon cube2 cups milk1/4 teaspoon pepper1 pound thin spaghetti, cooked and drained
Preparation
Heat 2 tablespoons oil in a large skillet over high. Add asparagus, mushrooms, broccoli, carrots, zucchini, onions and salt. Cook and stir 5 minutes. Remove vegetables from the skillet, set aside.
Add remaining oil to the skillet. Cook chicken, stirring constantly, 5-6 minutes or until it is no longer pink. Return vegetables to the skillet; add peas and cook 3-5 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; toss to coat. Serve over spaghetti.
