Summer Squash Chicken Alfredo
skinless, boneless chicken breast halves
tbsp of salt, divided
ounces of pappardelle pasta
small sized zucchinis
small sized yellow squashes
tbsp of olive oil
ounces of asparagus spears
red bell pepper
3 1/2 cup
tbsp of flour
ounces of parmesan cheese
tbsp of fresh parsley leaves
How to Make Summer Squash Chicken Alfredo
- Mix chicken, ¼ tbsp salt, 1//2 tbsp pepper in a large skillet. Cook at medium-high heat.
- Coat baking dish with cooking spray.
- Add chicken and cook for 4 minutes on each side.
- Remove from the dish and let it stand for about 5 minutes.
- Cook pasta according to package directions
- Cut the zucchini and squash in ½ inch slices, and discard the cores. Slice them into thin strips, lengthwise.
- Heat the non stick skillet over medium high heat. Add olive oil and stir.
- Add zucchini, asparagus, squash and bell pepper. Cook for about 3 more minutes
- Sprinkle the salt and garlic.
- Remove the skillet from heat.
- Mix broth and flour.
- Add the mixture to the skillet.
- Bring to a boil and cook for about 2 minutes, stirring in between.
- Add cheese and stir in the mixture until it melts.
- Add pasta, chicken and vegetables.
- Sprinkle with black pepper and parsley.
- Asparagus has a strong root system.
- Once spring begins, the buds in the root transform into spears which can grow 6 inches per day during in a period of 2 to 3 months.
Asparagus has been used to treat toothache and poor eye sight in the past.