I don't know where I found this recipe years ago, but it is one of my favorites. I used zucchini instead of yellow squash this time.
1 lb. boneless skinless chicken breast, cut into strips
1 garlic clove, minced
¼ c. butter, divided
1 small yellow squash, julienned
½ c. each julienned green and sweet red pepper
¼ c. thinly sliced onion
2 T. flour
½ t. salt
¼ t. pepper
¾ c. chicken broth
½ c. half-and-half cream
8 oz. angel hair pasta, cooked and drained
2 T. shredded Parmesan cheese
Preheat oven to 350°. In a large skillet over medium high heat sauté chicken and garlic in 2 tablespoons butter for 10-12 minutes or until the chicken juices run clear. Add vegetables; cook until crisp tender. Set aside.
In a small sauce pan, melt remaining butter, Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth, stirring constantly. Bring to a boil; cook for 2 minutes or until thickened. Stir in cream and heat through.Pour over chicken and vegetables; stir until well mixed. Place pasta in greased 2-qt.baking dish. Pour chicken mixture over top. Sprinkle with fresh Parmesan cheese. Cover and bake for 20 minutes; uncover and bake 10 minutes longer.
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