Ingredients
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4 Tbsp butter or margarine, divided (I used marg.) 3 Tbsp flour 3 c milk 3/4 c SARGENTO Grated Cheese: Parmesean, Parmesean and Romano, or Italian Style Grated Cheese may be used (I used about 3/4 c brand-x parmesean and about 2 oz mozzerella cheese in the alfredo sauce) 1/2 tsp dried basil, crushed 1/4 tsp salt 1/4 tsp black pepper 1 Tbsp vegetable oil 3 chicken breast halves, boned, skinned, and cut into thin strips 1/4 c thinly sliced green onions (I used home grown onions which had more of the bulb than green tops) 4 c sliced fresh vegetables: broccoli, carrots, zucchini, squash, mushrooms, celery, green beans, and/or bell peppers (I used about 2 c carrots and 3 c of zucchini and yellow squash. I planned to include mushrooms, but I forgot:-) 1/2 lb uncooked pasta, hot cooked and drained (I used fettucine)
Procedure
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In medium saucepan, melt 2 Tablespoons (that's only 1/2 of it - which I
missed the first time I made it:-) margarine . Add flour; cook over
low heat 2 minutes, stirring occasionally. Gradually whisk in milk.
Bring to a simmer; cook over medium heat until thickened, stirring
constantly. Stir in grated cheese, basil, salt, and pepper. Set
aside; keep warm.
Heat remaining 2 Tablespoons margarine and oil in large frying pan. (I
just used oil here by guess since I'd already used the 4 Tbsp marg!).
Add chicken; cook over medium heat, stirring constantly until cooked
through. Remove chicken from pan; set aside.
In same pan, cook green onions and other vegetables until crisp-tender,
about 5 minutes (Note: when you have veges with very different cooking
times like carrots and zucchini, you need to put the carrots in for 3
minutes before you add the zucchini or the squash will be mush long
before the carrots are done). Toss vegetables with hot pasta and
chicken in large bowl. Serve with sauce and additional grated cheese
if desired.
