Chicken Asparagus Pasta Supper

When Elise came to visit me over Spring Break, we had a very busy weekend. She participated with the 30-hour famine, cheered us on as we ran our half-marathon, and helped me scrub our apartment. At the end of her time here, she still wanted to help me cook! I hate to say that she is a "picky" eater...but she is, particularly when it comes to meat. So I bought some fresh, organic chicken, and lots of veggies for her. We came across this recipe in my "Taste of Home" cookbook.

It's healthy, delicious, and Elise-friendly!
Chicken Asparagus Pasta Supper
4 Tbsp vegetable oil (divided)
1.5 lbs fresh asparagus, cut into 2-inch pieces
8 oz sliced fresh mushrooms
1.5 cups broccoli
2 carrots, cut into strips
2 medium zucchini, sliced
3 green onions, sliced into 1/2 inch pieces
1 tsp salt
4 boneless/skinless (organic) chicken breasts, cut into 1-inch pieces
1/2 cup frozen peas
SAUCE:
2 tbsp butter
2 tbsp all purpose flour
1 chicken bouillon cube (or 1.5 tsp)
2 cups milk
1/2 tsp pepper
1 pound thin spaghetti, cooked and drained

Heat 2 tbsp oil in a large skillet over high. Add all of the veggies (except for the peas) and salt. Cook and stir 5 minutes. Remove vegetables and set aside. Add remaining 2 tbsp of oil to the skillet. Cook chicken, stirring occasionally, 5-6 minutes or until it is no longer pink. Return veggies to skillet and add peas. Cook for 5 more minutes and then set aside.

For sauce, melt butter in a medium sauce pan over LOW heat. (Take your time...it's easy to burn!) Stir in flour to form a smooth paste (again, be careful not to burn it). Add bouillon cube. Gradually add milk, stirring constantly until sauce is thickened. Season with pepper.

Pour over chicken/vegetable mixture; toss to coat. Serve over spaghetti. This makes great leftovers and is also yummy over rice!
Yield: 8 servings

(I copied this picture off the internet...same one that's in my cookbook).