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Chicken Asparagus Pasta Supper Recipe

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This recipe for Chicken Asparagus Pasta Supper, by , is from The Crawford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jaime Smith-Chalepah


4 tablespoons vegetable oil, divided
1 1/2 pounds fresh asparagus, cut into 2 inch pieces
8 oz. sliced fresh mushrooms
1 1/2 cup broccoli florets
2 medium 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
2 tablespoons butter
2 tablespoons all purpose flour
1 teaspoon chicken bouillon granules
2 cups milk
1/4 teaspoon pepper
1 pound thin spaghetti, cooked and drained

Heat 2 tbsp oil in large skillet over medium-high heat. Add asparagus, mushrooms, broccoli, carrots, zucchini, onions, and salt. Cook and stir for 5 minutes. Remove vegetables from skillet; set aside. Add remaining oil to skillet. Cook and stir chicken for 5-6 minutes or until no longer pink. Return veggies to skillet; add peas and cook 3-5 minutes. Set aside. SAUCE. Melt butter in a medium saucepan over low heat. Stir in flour to form a smooth paste. Add bouillon. Gradually add milk, stirring constantly until sauce is thickened. Season with pepper. Pour over chicken / veggie mixture; toss to coat. Serve over spaghetti.

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