Ingredients
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1 teaspoon minced garlic
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5 tablespoons butter
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1 small yellow squash, julienned
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1 small zucchini, julienned
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1 red sweet bell pepper, julienned
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4 tablespoons flour
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1 teaspoon seasoning salt
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1/2 teaspoon salt
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1/2 teaspoon seasoned pepper
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2 teaspoons pesto sauce mix
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1 (14 ounce) can chicken broth
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1 cup half-and-half cream
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1 (8 ounce) package angel hair pasta, cooked al dente, drained
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1/3 cup shredded parmesan cheese
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4 boneless skinless chicken breast halves, cut into strips
Instructions
- In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
- With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
- In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
- Over medium high heat, gradually add broth, stirring constantly, until thick.
- Stir in cream and heat thoroughly.
- In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
- Transfer to a greased 9x13 inch casserole dish.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.