Chicken Garden Medley

This casserole has quickly become a family favorite. Our daughters request it at least once a week.

—Dohreen Winkler, Howell, MI

Prep: 25 min.

• Bake: 20 min.

Makes: 4 servings

1 lb. boneless skinless chicken breasts, cut into strips 1 garlic clove, minced

1/₄ cup butter, divided

1 small yellow squash, halved lengthwise and sliced

1 small zucchini, halved lengthwise and sliced

1/2 cup julienned red pepper

1/2 cup julienned green pepper

1/₄ cup thinly sliced onion

2 Tbsp. all-purpose flour

1/2 tsp. salt

1/₄ tsp. pepper ³/₄ cup chicken broth

1/2 cup half-and-half cream

8 oz. angel hair pasta, cooked and drained

2 Tbsp. shredded

Parmesan cheese

1. In a skillet, saute chicken and garlic in 2 Tbsp. butter until juices run clear, 10-12 minutes. Add vegetables. Cook until crisp-tender; remove. In same skillet, melt remaining butter. Stir in flour, salt and pepper to form a paste. Gradually add broth. Bring to a boil; stir until thickened, 2 minutes. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed.

2. Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer. 11/2 cups: 404 cal., 19g fat (11g sat. fat), 111mg chol., 690mg sod., 26g carb. (4g sugars, 2g fiber), 30g pro.