Chicken Garden Medley

Bring the bounty of the garden to your table with our delightful Chicken Garden Medley. Tender pieces of chicken mingle with a colorful medley of crisp-tender vegetables, all brought together in a light and flavorful sauce. Served over delicate angel hair pasta, this dish is a celebration of fresh flavors and textures – a perfect weeknight meal that feels both wholesome and satisfying.

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Ryan Johnson's Cookbook

Chicken Garden Medley

Author: admin

Prep Time 25 mins Cook Time 20 mins Total Time 45 mins

Servings: 6

Best Season: Winter, Fall

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lbs boneless skinless chicken breasts (cut into strips)
• 1 garlic clove (minced)
• ¹⁄₄ cups butter (divided)
• 1 small yellow squash (halved lengthwise and sliced)
• 1 small zucchini (halved lengthwise and sliced)
• ¹⁄₂ cups julienne sweet red pepper
• ¹⁄₂ cups julienne sweet green pepper
• ¹⁄₄ cups thinly sliced onions
• 2 tbsp all purpose flour
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp pepper
• ³⁄₄ cups chicken broth
• ¹⁄₂ cups half and half cream
• 8 oz angel hair pasta (cooked and drained)
• 2 tbsp Parmesan cheese (shredded)

Instructions

1. In a large skillet, 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.
2. 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.
3. 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.