Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower
1 pound skinless, boneless chicken breast halves
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
6 ounces uncooked pappardelle pasta
2 medium zucchini
2 medium yellow squash
2 teaspoons olive oil
5 ounces thin asparagus spears, trimmed
1 red bell pepper, cut into thin strips
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup half-and-half
2 teaspoons all-purpose flour
2 ounces Parmesan cheese, grated
2 tablespoons fresh flat-leaf parsley leaves
How to Make It
Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan.
While chicken cooks, cook pasta according to package directions. Drain; keep warm.
Cut each zucchini and squash in half crosswise. Cut 1/2-inch slices from outer "walls" of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.
Heat a nonstick skillet over medium-high heat. Add oil; swirl. Add zucchini, squash, asparagus, and bell pepper; sauté 3 minutes. Sprinkle with 3/8 teaspoon salt. Add garlic; sauté 2 minutes. Remove pan from heat.
Combine broth, half-and-half, and flour; stir with a whisk. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Add cheese; stir until cheese melts. Add pasta, vegetables, and chicken; toss. Sprinkle with 1/4 teaspoon black pepper and parsley.
This was loved by my family! It was a huge portion, but I did use 8oz of pasta instead of 6 since I didn't want to have just 2 oz leftover.I don't eat cheese, so for me, it needed salt, but my family said it was perfect as is. The tomato-arugula salad on the side just a tiny bit spicy for my 5 year old. But good decent side salad.
I thought this was good. I couldn't find pappardelle so I used fetticini. I made it as directed, and it was pretty creamy. I used more chicken than it called for and skipped the zucchini. I loved all the veggies in it. The leftovers were typical alfredo - it separated and was watery when I reheated it. My guess it the veggies watered the sauce down a bit when reheated.
Great pasta dish!!! I prepped the veggies early and put in a bowl until I was ready for them in the refrigerator. I did the chicken on the grill to cut back on the dirty dishes. Next time I will cut the veggies into smaller pieces for easier eating. I did use linguini as that was what I had but will try the pappardelle pasta based on the other reviews. I made only half of the recipe for my husband and myself (using 2 zucchini, 1 whole red pepper and 12 stalks of aspargus) but did make the full recipe of sauce as we like saucy pasta. I didn't think this was too time consuming and would make it again.
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