Vegetable and Chicken Alfredo

Source: Jan Taylor

4 tablespoons butter or margarine, divided
3 tablespoons flour
3 cups milk
3/4 cup (3 ounces) grated Parmesan cheese
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
3 chicken breasts, cut into strips
1/4 cup thinly sliced green onion
4 cups sliced fresh vegetables (broccoli, mushrooms, green
    or red bell peppers, celery, green beans, carrots, zucchini -
    any or all of the above will do)
1/2 pound pasta, cooked and drained
Additional grated parmesan cheese

In medium saucepan, melt 2 tablespoons butter. Add flour and cook over low heat 2 minutes, stirring occasionally. Whisk in milk. Bring to a simmer and cook over medium heat until thickened, stirring constantly. Stir in 3/4 cup grated cheese, basil, salt, and pepper. Set aside; keep warm.

Heat remaining butter and oil in large frying pan. Add chicken and 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. Toss vegetables with hot pasta and chicken. Serve with sauce and additional grated cheese.

Makes 4 servings.

ENJOY!