Ingredients
- 1 lb skinless, boneless chicken breast halves
- Kosher salt
- Black pepper
- Cooking spray
- 6 oz. uncooked pappardelle pasta
- 2 medium zucchini
- 2 medium yellow squash
- 2 tsp olive oil
- 5 oz. asparagus spears, trimmed
- 1 red bell pepper, cut into thin strips
- 6 garlic cloves, thinly sliced
- 3/4 c chicken broth
- 1/2 c half and half
- 2 tsp all purpose flour
- 2 oz. parmesan cheese
- 2 tbsp flat leaf parsley leaves
Preparation
Step 1
Heat a large skillet over medium high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Add chicken; cook 4 mins on each side or until done. Remove from pan. Let stand 5 mins. Cut chicken across the grain into slices; keep warm. Reserve drippings in the pan.
While chicken cooks, cook pasta according to directions. Drain; keep warm.
Cut each zucchini and squash in half crosswise. Cut 1/2" slices from outer "walls" of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.
Heat a nonstick skillet over medium high heat. Add oil; swirl. Add zucchini, squash, asparagus and bell pepper. Saute 3 mins. Sprinkle with salt. Add garlic. Remove pan from the heat.
Combine broth, half and half, and flour; stir with a whisk. Add broth mixture to reserve chicken drippings. Bring to a boil; cook 2 mins or until slightly thickened, stirring constantly. Remove from heat. Add cheese; stir until cheese melts. Add pasta, vegetables, and chicken; toss. Sprinkle with pepper and parsley.