Pasta Primavera With Stir-Fried Chicken

• 1 1/2 lb. asparagus
• 1/2 lb. mushrooms
• 1 medium carrot
• 1 medium zucchini
• 3 green onions
• 4 whole medium chicken breasts
• 2 Tbsp. flour
• 1/4 tsp. each pepper and salt
• 2 c. milk
• 1 chicken flavored bouillon cube
• 1/4 c. grated Parmesan cheese
• olive or salad oil
• 1 1/2 c. frozen peas
• 1 (16 oz.) pkg. thin spaghetti

1. About 45 minutes before serving, cut asparagus into 2-inch pieces.
2. Thinly slice mushrooms and carrots.
3. Cut zucchini lengthwise in half, then crosswise into 1/4-inch slices.
4. Cut green onions into 3-inch pieces.
5. Remove bones from chicken breasts; cut meat into 1 1/2-inch pieces.
6. In a 2-quart saucepan, melt butter.
7. Stir in flour, pepper and 1/4 teaspoon of salt until blended.
8. Gradually stir in milk; add bouillon and cook, stirring constantly, until sauce is slightly thickened and smooth.
9. Remove from heat; stir in cheese.
10. Keep sauce warm.

asparagus, mushrooms, carrot, zucchini, green onions, chicken breasts, flour, pepper, milk, chicken, parmesan cheese, olive, frozen peas, thin spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1074171 (may not work)