CHICKEN/ASPARAGUS PASTA SUPPER

Chicken/Asparagus Pasta Supper image

I've used this recipe for years as a side dish for family gatherings and potluck suppers. At home, though, we make an entire meal of it...my family can't seem to get enough!

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

4 tablespoons vegetable oil, divided
1-1/2 pounds fresh asparagus, cut into 2-inch pieces
8 ounces sliced fresh mushrooms
1-1/2 cups broccoli florets
2 carrots, cut into julienne strips
2 medium zucchini, sliced
3 green onions, sliced into 1/2-inch pieces
1/2 teaspoon salt
4 boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup frozen peas
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 chicken bouillon cube
2 cups milk
1/4 teaspoon pepper
1 pound thin spaghetti, cooked and drained

Steps:

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.

Nutrition Facts : Calories 401 calories, Fat 13g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 384mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 4g fiber), Protein 16g protein.