Garden Chicken

Submitted by weekend cooker

"This colorful, delicious casserole is not only flavor packed, but it is also a sight to behold. You can't beat this boutiful dish for family or company."

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 1 casserole
• Serves: 6

ingredients

• 4 boneless skinless chicken breast halves, cut into strips
• 1 teaspoon minced garlic
• 5 tablespoons butter
• 1 small yellow squash, julienned
• 1 small zucchini, julienned
• 1 red sweet bell pepper, julienned
• 4 tablespoons flour
• 1 teaspoon seasoning salt
• 1⁄2 teaspoon salt (optional)
• 1⁄2 teaspoon seasoned pepper
• 2 teaspoons pesto sauce mix
• 1 (14 ounce) can chicken broth
• 1 cup half-and-half cream
• 1 (8 ounce) package angel hair pasta, cooked al dente, drained
• 1⁄3 cup shredded parmesan cheese

directions

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

Reviews

[Karen Elizabeth]

I made this exactly as directed. I had to use sweet red pepper pesto since I was out of normal basil pesto, but actually, I think it was a good choice, really complemented the dish. DD2 came in with a half packet of sliced mushrooms from her flat, and I thought, ok, add them in! This made lots, which meant leftovers for DHs lunch today, he says it was even better, the flavours had really had a chance to develop. I forgot to cover the dish while it was baking, but that didnt turn out to be a problem, it was perfectly moist and creamy. very good all-in-one dish, thank you Weekend Cooker! This was made for made for Make My Recipe tag game, Australian forum.

 

[Margo59]

Loved this. I opted to not add the salt. I used 2 T of pesto sauce and I added a small pkg of sliced baby bella mushrooms along with the veggies. This was excellent. Thanks for posting the recipe.

 

[kitty.rock]

This was a wonderful dish! I used quinoa pasta, low-fat half and half, recipe#282645, recipe#376671 (for the pepper) and sun-dried tomato pesto. AWESOME dish ~ DH commented on the wonderful aromas while cooking. DD even liked it ~ I'll definitely make this again, maybe for company, as it's an impressive dish. I thought it was a bit labor intensive on the front end, but the end result was well worth it. Thanks weekend cooker ~ made for ZAAR COOKBOOK TAG, February 2010!

 

[jennifer_cda_id]

This was good. I had to substitute milk for the half & half, but it turned out well. Thanks for posting!

 

[2SpiceItUp]

This was great. I forgot to add the pesto, so the sauce was a little bland, but the veggies and chicken were wonderful. I have the pesto so I'm adding it to the leftovers for lunch tomorrow. I can't wait to try it with it in there. I will definitely be making it again though. Thanks for a new chicken and veggie dish! Made for PRMR.