Garden Alfredo with Chicken

Ingredients

• 5 ounces asparagus trimmed thin
• 0.5 teaspoon pepper black divided
• 2 tablespoons parsley fresh
• 2 teaspoons flour all-purpose
• 6  garlic clove thinly sliced
• 0.5 cup half and half 
• 0.6 teaspoon kosher salt divided
• 0.8 cup beef broth fat-free
• 2 teaspoons olive oil 
• 2 ounces parmesan grated
• 6 ounces pappardelle uncooked
• 1  bell pepper red cut into thin strips
• 1 pound chicken breast halves boneless skinless
• 2 medium to 3 sized squashes yellow
• 2 medium zucchini 

Equipment

• frying pan
• whisk

Directions

1. Heat a large skillet over medium-high heat.
2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray.
3. Add chicken; cook 4 minutes on each side or until done.
4. Remove from pan; let stand 5 minutes.
5. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan.
6. While chicken cooks, cook pasta according to package directions.
7. Drain; keep warm.
8. Cut each zucchini and squash in half crosswise.
9. Cut 1/2-inch slices from outer "walls" of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.
10. Heat a nonstick skillet over medium-high heat.
11. Add oil; swirl.
12. Add zucchini, squash, asparagus, and bell pepper; saut 3 minutes.
13. Sprinkle with 3/8 teaspoon salt.
14. Add garlic; saut 2 minutes.
15. Remove pan from heat.
16. Combine broth, half-and-half, and flour; stir with a whisk.
17. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly.
18. Remove from heat.
19. Add cheese; stir until cheese melts.
20. Add pasta, vegetables, and chicken; toss.
21. Sprinkle with 1/4 teaspoon black pepper and parsley.