Asparagus & Chicken Pasta Recipe

Yummy Asparagus & Chicken Pasta Recipe

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

Directions

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. Yield: 8 servings.