Ingredients
1 pound boneless skinless chicken breasts, cut into strips1 garlic clove, minced1/4 cup butter, divided1 small yellow squash, halved lengthwise and sliced1 small zucchini, halved lengthwise and sliced1/2 cup julienned sweet red pepper1/2 cup julienned green pepper1/4 cup thinly sliced onion2 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper3/4 cup chicken broth1/2 cup half-and-half cream8 ounces angel hair pasta, cooked and drained2 tablespoons shredded Parmesan cheese
Preparation
In a large skillet, saute 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.
In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually 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.
