Pasta Primavera With Stir-Fried Chicken - cooking recipe

Ingredients

1 1/2 lb. asparagus
1/2 lb. mushrooms
1 medium carrot
1 medium zucchini
3 green onions
4 whole medium chicken breasts
2 Tbsp. flour
1/4 tsp. each pepper and salt
2 c. milk
1 chicken flavored bouillon cube
1/4 c. grated Parmesan cheese
olive or salad oil
1 1/2 c. frozen peas
1 (16 oz.) pkg. thin spaghetti

Preparation

About 45 minutes before serving, cut asparagus into 2-inch pieces.
Thinly slice mushrooms and carrots.
Cut zucchini lengthwise in half, then crosswise into 1/4-inch slices.
Cut green onions into 3-inch pieces.
Remove bones from chicken breasts; cut meat into 1 1/2-inch pieces.
In a 2-quart saucepan, melt butter.
Stir in flour, pepper and 1/4 teaspoon of salt until blended.
Gradually stir in milk; add bouillon and cook, stirring constantly, until sauce is slightly thickened and smooth.
Remove from heat; stir in cheese.
Keep sauce warm.