Chicken Garden Medley

• 1 pound boneless skinless chicken breasts, cut into strips
• 1 garlic clove, minced
• 1/4 cup butter, divided
• 1 small yellow squash, halved lengthwise and sliced
• 1 small zucchini, halved lengthwise and sliced
• 1/2 cup julienned sweet red pepper
• 1/2 cup julienned green pepper
• 1/4 cup thinly sliced onion
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup chicken broth
• 1/2 cup half-and-half cream
• 8 ounces angel hair pasta, cooked and drained
• 2 tablespoons shredded Parmesan cheese

1. In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside.
2. In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed.
3. Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350u0b0 for 15 minutes; uncover and bake 5 minutes longer.

chicken breasts, garlic, butter, yellow squash, zucchini, sweet red pepper, green pepper, onion, flour, salt, pepper, chicken broth, cream, hair pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-garden-medley/ (may not work)