This recipe is from "The Market Fresh Cookbook" by Taste of Home.
4 tablespoons vegetable oil, divided
1 1/2 lbs. fresh asparagus, cut into 2-inch pieces
8 oz. sliced fresh mushrooms
1 1/2 C broccoli florets
2 carrots, julienned
2 medium zucchini, sliced
3 green onions, sliced into 1/2-inch pieces
1/2 tsp. salt
4 boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 C frozen peas
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 tsp. pepper
2 cups milk
1 chicken bouillon cube
1 lb. thin spaghetti (we used linguine), cooked and drained
freshly grated Parmesan cheese (we added this and I think it really added a nice dimension to the flavor, but the original recipe doesn't call for it)
1. In a large skillet, heat 2 tablespoons oil. Add the asparagus, mushrooms, broccoli, carrots, zucchini, onions and salt. Cook and stir for 5 minutes. Remove vegetables from skillet; set aside.
2. Add remaining oil to the skillet. Cook chicken for 5-6 minutes or until it is no longer pink, stirring constantly. Return vegetables to the skillet; add peas and cook for 3-5 minutes. Set aside. (To make this vegetarian for me, we just cooked Richard's chicken in another skillet and he added it to his plate at the end.)
3. For sauce, melt butter in a saucepan. Stir in flour and pepper until smooth. Gradually add milk and bouillon cube. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken mixture; toss to coat. Serve over spaghetti.