Okay, I have to admit that this recipe is a little more time-consuming than most of my recipes so you may want to make this on the weekend. Although, you could make all portions of this meal ahead of time and then heat up and throw them all together. That is actually kind of how I did it because it was one of those busy nights. I made the sauce ahead of time and then just heated it up. The pasta I pulled from the freezer, plopped it in some boiling water till it was unthawed and hot. So all I head to do was prepare the chicken and vegetables. I believe that this recipe is restaurant-worthy so I think it would be a great one to serve to company. We loved it!
Creamy Garlic Chicken & Vegetables
2 Tablespoons olive oil, divided
1 1/2 cups of chicken strips
1/4 cup flour
1 teaspoon parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
8 oz. pasta
1 medium pepper, cut in 1" pieces
1 zucchini, cut in 1" pieces
1 squash, cut in 1" pieces
1 carrot, peeled and sliced
Sauce:
4 Tablespoons butter
2 large cloves of garlic, minced
2 Tablespoons flour
1 1/2 cups milk
2/3 cups Parmesan cheese
1 Tablespoon parsley
1 teaspoon basil
1/4 teaspoon salt
Heat the oil in a large frying pan. In a shallow bowl, mix the flour, parsley, salt and pepper. In another shallow bowl, add the beaten egg. Dip the chicken strips in the flour mixture and then the egg. Add to frying pan and cook until juices run clear. Remove from pan and keep warm. Meanwhile cook the pasta till tender.
Add remaining oil to frying pan and toss in vegetables. Cook until tender crisp, stirring occasionally. Add chicken back to pan and stir with vegetables. Remove from heat.
While vegetables and pasta are cooking, melt butter in a medium saucepan. Add garlic and cook for 1 minute. Remove pan from heat. Stir in flour until smooth. Add the rest of the ingredients. Return pan to burner and heat on medium to medium high until sauce is thickened, stirring constantly.
To serve, add pasta to plate. Top with chicken/vegetable mixture. Lastly, add sauce to all. Bon Appetit!
Servings: 3 -4
Note: Since I am trying to cut down on our consumption of meat, I did not add a lot of chicken but feel free to add more chicken if you like.
Creamy Garlic Chicken & Vegetables
2 Tablespoons olive oil, divided
1 1/2 cups of chicken strips
1/4 cup flour
1 teaspoon parsley
1/2 teaspoon salt
 |
| Creamy Garlic Chicken & Vegetables |
1 egg, beaten
8 oz. pasta
1 medium pepper, cut in 1" pieces
1 zucchini, cut in 1" pieces
1 squash, cut in 1" pieces
1 carrot, peeled and sliced
Sauce:
4 Tablespoons butter
2 large cloves of garlic, minced
2 Tablespoons flour
1 1/2 cups milk
2/3 cups Parmesan cheese
1 Tablespoon parsley
1 teaspoon basil
1/4 teaspoon salt
Heat the oil in a large frying pan. In a shallow bowl, mix the flour, parsley, salt and pepper. In another shallow bowl, add the beaten egg. Dip the chicken strips in the flour mixture and then the egg. Add to frying pan and cook until juices run clear. Remove from pan and keep warm. Meanwhile cook the pasta till tender.
Add remaining oil to frying pan and toss in vegetables. Cook until tender crisp, stirring occasionally. Add chicken back to pan and stir with vegetables. Remove from heat.
While vegetables and pasta are cooking, melt butter in a medium saucepan. Add garlic and cook for 1 minute. Remove pan from heat. Stir in flour until smooth. Add the rest of the ingredients. Return pan to burner and heat on medium to medium high until sauce is thickened, stirring constantly.
To serve, add pasta to plate. Top with chicken/vegetable mixture. Lastly, add sauce to all. Bon Appetit!
Servings: 3 -4
Note: Since I am trying to cut down on our consumption of meat, I did not add a lot of chicken but feel free to add more chicken if you like.
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