Garden Chicken

Recipe by weekend cooker
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
  • With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
  • In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
  • Over medium high heat, gradually add broth, stirring constantly, until thick.
  • Stir in cream and heat thoroughly.
  • In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
  • Transfer to a greased 9x13 inch casserole dish.
  • Cover and bake at 350 degrees for 30 minutes.
  • Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.
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