Garden Chicken

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 4 boneless skinless chicken breast halves, cut into strips
• 1 teaspoon minced garlic
• 5 tablespoons butter
• 1 small yellow squash, julienned
• 1 small zucchini, julienned
• 1 red sweet bell pepper, julienned
• 4 tablespoons flour
• 1 teaspoon seasoning salt
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon seasoned pepper
• 2 teaspoons pesto sauce mix
• 1 (14 ounce) can chicken broth
• 1 cup half-and-half cream
• 1 (8 ounce) package angel hair pasta, cooked al dente, drained
• 1/3 cup shredded parmesan cheese

Recipe

• 1 in a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. remove chicken and set aside.
• 2 with butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
• 3 in a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. stir to form a paste.
• 4 over medium high heat, gradually add broth, stirring constantly, until thick.
• 5 stir in cream and heat thoroughly.
• 6 in a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
• 7 transfer to a greased 9x13 inch casserole dish.
• 8 cover and bake at 350 degrees for 30 minutes.
• 9 uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.