Garden Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breast halves, cut into strips
1 teaspoon minced garlic
5 tablespoons butter
1 small yellow squash, julienned
1 small zucchini, julienned
1 red sweet bell pepper, julienned
4 tablespoons flour
1 teaspoon seasoning salt
1/2 teaspoon salt (optional)
1/2 teaspoon seasoned pepper
2 teaspoons pesto sauce mix
1 (14 ounce) can chicken broth
1 cup half-and-half cream
1 (8 ounce) package angel hair pasta, cooked al dente, drained
1/3 cup shredded parmesan cheese

Preparation

In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
Over medium high heat, gradually add broth, stirring constantly, until thick.
Stir in cream and heat thoroughly.
In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
Transfer to a greased 9x13 inch casserole dish.
Cover and bake at 350 degrees for 30 minutes.
Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.