Tips: This is great with cooked chicken but equally good meatless. Don't overcook the veggies, especially the zucchini. This dish is peppery, filling, and despite the butter and pasta, it still manages to be healthy, chock-full of colorful vegetables.
What You Need:
1 crown broccoli
1-2 small zucchini
2 red and/or yellow bell pepper
1/2 C snow peas
1/4 C butter
1 1/2 C half & half (or whole milk)
3 T flour
black pepper
salt
cooked angel hair or linguine
optional: cooked chicken
Your Turn:
Chop up:
- 1 crown broccoli (about 1 cup chopped florets)
- half each of a yellow and a red pepper into fork-sized pieces (about 1/2 inch wide, 1 inch long)
- 1 - 2 small zucchini.
Melt 1/4 C butter in a large skillet. Add the chopped veggies along with 1/2 cup of snow peas. Sprinkle with a generous dash of black pepper and a pinch or two of salt.
Pour 1 1/2 cup of half & half (or whole milk) into a bowl or glass measuring cup. Add 3 tablespoons of flour. Microwave about 35 seconds, until warm. Whisk with a fork.
When the vegetables are crisp-tender, (add the cooked chicken to the skillet, if you've opted to add that, then) pour milk mixture over them and cook briefly until slightly reduced.
Serve over pasta with garlic bread.
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