Not vegetarian, but good for vegetable and pasta lovers!
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1/4 teaspoon black pepper
- 3 cups milk
- 4 tablespoons butter divided
- 3 tablespoons flour
- 3/4 cup parmesan cheese grated
- 1/2 teaspoon dried basil crushed
- 3 boneless chicken breast halves cut into thin strips
- 1/4 cup green onions sliced
- 4 cups fresh vegetables chopped (i used broccoli, green&red bell peppers, green beans, zuccini and carrots)
- 1/2 pound pasta cooked and drained (i used spaghetti)
- Carbohydrate 58.6093999954642 g
- Cholesterol 133.303125 mg
- Fat 28.1963684374418 g
- Fiber 6.12193749723181 g
- Protein 34.350529999386 g
- Saturated Fat 13.3486973987252 g
- Serving Size 1 1 Serving (356g)
- Sodium 510.025624999881 mg
- Sugar 52.4874624982324 g
- Trans Fat 2.40005686732757 g
- Calories 618 calories
Step-by-step
- In medium saucepan, melt 2 tablespoons of butter.
- Add flour and cook over low heat for 2 minutes; stirring occasionally.
- Gradually whisk in milk.
- Bring to a simmer, and cook over medium heat until thickened, stirring constantly.
- Stir in grated cheese, basil, salt and pepper
- Set aside and keep warm.
- Heat 2 remaining tablespoons of butter and oil in large frying pan.
- Add chicken and cook over medium heat until cooked through.
- Remove chicken from pan and set aside.
- In the same pan, cook green onions and all other vegetables until crisp-tender. (about 5 mins.)
- Toss in the cooked chicken and the hot pasta.
- Serve with sauce.
Cooking poultry strips evenly requires recognizing subtle visual shifts rather than relying on internal temperature probes. Mastering the foundational roux dictates whether the sauce binds smoothly or separates into an oily emulsion.
- Cook the butter and flour mixture over low heat for exactly two minutes to eliminate raw starch taste without browning the dairy solids.
- Remove the chicken breast strips from the pan as soon as the exterior turns completely opaque and the juices run clear, preventing the thin cuts from drying out.
- Sauté the mixed vegetables for roughly five minutes so they retain a crisp-tender bite that contrasts with the soft pasta.
- Whisk cold milk gradually into the warm roux to prevent lump formation, maintaining continuous motion until the liquid reaches a simmer and thickens visibly.
Balancing multiple components in a single pan demands careful attention to sequence. Following these precise visual cues ensures the sauce coats the noodles uniformly.
