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Chicken Garden Medley

After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    4 servings


  • 1 pound 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 sweet red pepper
  • 1/2 cup julienned green pepper
  • 1/4 cup thinly sliced onion
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup chicken broth
  • 1/2 cup half-and-half cream
  • 8 ounces angel hair pasta, cooked and drained
  • 2 tablespoons shredded Parmesan cheese


  • In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside.
  • In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed.
  • Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.
Nutrition Facts
1-1/2 cups: 404 calories, 19g fat (11g saturated fat), 111mg cholesterol, 690mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 30g protein.

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Average Rating:
  • Beema
    Dec 4, 2020

    The previous reviewers said it all. I did add some additional seasoning, as a few recommended. I have made something similar to this many times, varying the veggies added, and changing the type of pasta used Good basic recipe for beginner cooks.

  • Katrina
    Nov 14, 2020

    Delicious and easy to make

  • Sharyn
    Sep 10, 2020

    Despite saying they hate zucchini, this has become one of my family's favorite dinners. Fabulous when made as-is, no need to change a thing.

  • Susan
    Sep 6, 2020

    I made this according to the recipe. Everyone liked it, however we all felt that it could use more seasoning. It was kind of bland. Next time I will season a bit as I go along. Maybe some basil, or some cayenne to give it a little kick. All in all, it was good and another way to use summer squash. Thank you.

  • zegunism
    Jul 21, 2020

    No comment left

  • Lynn
    Jul 19, 2020

    No comment left

  • mary
    Jan 6, 2020

    My family really enjoyed this. I made a few small changes including tossing the chciken strips in a combination of Italian seasoning and garlic powder before sauteeing. I also sprinkled on a bit of 6 cheese Italian blend cheese before baking. In the future I will toss the sauce mixture with the pasta and skip the oven. It seems unnecessary and might even dry out the dish. I look forward to making this again soon!

  • Kayelle
    Nov 14, 2019

    I added a Tablespoon of Herbs De Provence to the sauce for more flavor, and used the fresh asparagus I had available instead of squash. I'll definitely make this again.

  • Jake
    Oct 14, 2019

    Very tasty and family loved it. I was looking for a recipe that used a bunch of veggies because we had on hand that needed to eaten. So I used mushrooms, cauliflower, carrots (julienned), onion, and squash and it turned out great. I also used linguini and added some oregano and basil.

  • lildebcupcake
    Jan 21, 2019

    Excellent recipe! Very easy! I made it exactly as written; will definitely add mushrooms, basil and oregano next time and I’ll use thin spaghetti or linguine instead of the angel hair pasta. My pasta was sticky and clumpy underneath the chicken/veggie mixture; maybe mixing it all together before baking would’ve helped. Can’t wait to try it again!