Monday, August 26, 2013

Confetti Chicken and Veggie Pasta

This was a great weeknight dish.  Really tasty and lots of leftovers for lunch later in the week.  I like that you can toss in whatever veggies you have on hand.
Recipe from here.
Veggies & Pasta
16 oz. of Whole Wheat Penne Pasta 
tbsp. olive oil, divided
2 Boneless Skinless Chicken Breasts, cut in 1″ cubes
¼ tsp. salt
¼ tsp. pepper
½ c. Onion, diced
2 cloves Garlic, minced
1 Yellow Bell Pepper, long thin slices 
c. Broccoli florets
c. Asparagus, chopped in 1″ pieces
c. Grape tomatoes
Cook your pasta and let it drain. Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.
Add the remaining olive oil and begin sauteing the onions for 2 min. Add in the garlic and bell pepper and saute another 2 mins. Then toss in any other woody veggies  (broccoli, asparagus) saving the tomatoes until the very end.
When everything is cooked, combine the veggies with the chicken in your big bowl. Now its time for the sauce!
Spicy Cream Sauce
tbsp. butter
tbsp. flour 
c. half & half
1/4 tsp. of red pepper flakes
c. Parmesan cheese 
In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes.  
Slowly add in the half and half while stirring to prevent any clumps from forming.  Sprinkle in the red pepper flakes and allow to simmer until you see boiling action.  Stir periodically.
When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melted.
To assemble everything I like to add the pasta first so it gets nice and coated with sauce and then pour the rest of the goodies in. (see photo above). This makes enough for 4 people.

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