I make this fairly often because it’s very easy and it freezes well. I usually make it without the chicken and just sauté the vegetables in the butter and continue with the rest of the recipe after that. It’s really tasty! Enjoy! What you'll need: 1 pound boneless, skinless chicken breasts - cut into strips 1 clove garlic - minced (I love garlic so I usually use 2 or 3 cloves and run them through a garlic press) ¼ cup unsalted butter – divided 1 yellow squash – julienned 1 zucchini – julienned ½ cup each green pepper and sweet red pepper – julienned 1 small or medium white onion – thinly sliced 2 TBSP. all-purpose flour ½ tsp. Kosher salt ¼ tsp. freshly ground black pepper ¾ cup low-sodium chicken broth ½ cup half and half 8 oz. angel hair pasta – cooked and drained 2 TBSP. shredded or grated Parmigiano Reggiano cheese In a large skillet over medium-high heat, sauté the chicken and garlic in 2 TBSP. butter for 10 to 12 minutes or until chicken juices run clear. Add vegetables and cook until crisp tender. Set aside. In a small saucepan, melt remaining butter. Add the flour, salt and pepper and stir to form a smooth paste. Gradually add the broth, stirring constantly. Bring to a boil and cook for 2 minutes or until thickened. Stir in the half and half and heat through. Pour over the chicken and vegetables and stir until well mixed. Place pasta in a greased 2 quart baking dish. Pour chicken mixture over top. Sprinkle with the cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 10 minutes longer. Yield : 4 to 6 servings