Chicken/Asparagus Pasta Supper Recipe

Name: Chicken/Asparagus Pasta Supper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
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.
2
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.
3
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.
4
Pour over chicken/vegetable mixture; toss to coat. Serve over spaghetti.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Chicken/Asparagus Pasta Supper falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken/Asparagus Pasta Supper

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