In medium saucepan, melt 2 tablespoons of butter.
Add flour and cook over low heat for 2 minutes; stirring occasionally.
Gradually whisk in milk.
Bring to a simmer, and cook over medium heat until thickened, stirring constantly.
Stir in grated cheese, basil, salt and pepper
Set aside and keep warm.
Heat 2 remaining tablespoons of butter and oil in large frying pan.
Add chicken and cook over medium heat until cooked through.
Remove chicken from pan and set aside.
In the same pan, cook green onions and all other vegetables until crisp-tender. (about 5 mins.)
Toss in the cooked chicken and the hot pasta.
Serve with sauce.
|Serving Size: 1 Serving (356g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 254 (41%)|
|Amt Per Serving||% DV|
|Total Fat 28.2g||38 %|
|Saturated Fat 13.3g||67 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 133.3mg||41 %|
|Sodium 510mg||18 %|
|Potassium 670.2mg||18 %|
|Total Carbohydrate 58.6g||17 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 52.5g|
|Protein 34.4g||49 %|
Powered by: USDA Nutrition Database
Calories per serving: 618