Garden Alfredo with Chicken

By khojnicki

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.