Chicken Pasta Sorta Primavera

I have not fallen off the face of the earth!  Things are a little loony around here.  Bugs Bunny would doubtless be right at home in my loony-toon world about now.

Anyway, I wanted a fast and easy dinner on Saturday night.  Unlike most people, I cook my complicated dinners during the week, and Friday and Saturday are supposed to be fast and easy.  My feeling is that since I'm working anyway during the week, what's a few hours longer?  Right, back to reality.  Fast and easy Saturday night dinner: Check.  Pictures?  Oops.

CHICKEN PASTA SORTA PRIMAVERA

3 pounds boneless, skinless chicken (I used thighs), cut in strips
1 onion, coarsely chopped
1 pound spaghetti
3 carrots, peeled and sliced
about 3/4 pound each frozen broccoli, cauliflower, corn
4 cups milk
3 tbsp cornstarch
Parmesan cheese
salt and pepper

Spray a pan with cooking spray, and brown up the chicken slices with salt to taste.  (Get the pasta water boiling!)  Add the onion, cover and cook 5 minutes, stirring a couple of times.  Add the carrots, corn, broccoli and cauliflower, cover and cook for 6 or 7 minutes.  (Start the spaghetti cooking.)  Microwave 3 cups of the milk, and add to the chicken and veggie mix; bring to a simmer.  Whisk the cornstarch into the balance of the milk, stir into the simmering chicken mixture, put in plenty of pepper, stir and cook until the sauce returns to a simmer.  (When you drain your pasta, reserve a cup of the cooking liquid in case your sauce needs to be thinned a bit.)  Serve with the Parmesan cheese over a bed of hot pasta.  Forget to take any pictures.  Post pictures of the snow last Tuesday (for the Garden Tuesday post that got lost in my muddled brain) and hope everyone likes them.

Happy Monday, everyone!