Confetti Chicken Pasta
Here’s a quick, tasty, and reheats well meal that would be perfect for those busy summer nights when you need to make dinner, but would rather be out playing with your family. It’s seriously so fast, and you could substitute for other veggies you have on hand.
Ingredients
16 oz whole wheat penne pasta
2 Tbsp. olive oil, divided
2 chicken breasts, tenderized and cut into 1″ pieces
1/4 tsp. salt
1/4 tsp. pepper
1/4 – 1/2 cup chopped onion
1/2 tsp. minced garlic
2 yellow peppers, cut into long thin slices
2 cups broccoli florets
2 cups asparagus, chopped into 3-4″ pieces
–Sauce–
2 Tbsp. butter
2 Tbsp. flour
2 cups half and half
1/4 tsp. red pepper flakes
1 cup Feta cheese or Parmesan cheese
Instructions
1
Cook your pasta according to package directions.
2
Sprinkle the chicken breasts with salt and pepper. Heat 1 tbsp. oil in a large skillet or wok over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.
3
Add the remaining olive oil and saute the onions until translucent. Add in the garlic and bell pepper and saute for another 2 minutes, then add the broccoli and asparagus. Continue cooking until their color brightens.
4
When it’s all done cooking, transfer to a bowl while you cook your sauce.
5
Using the same pan you used to cook the chicken and veggies, melt the butter over medium heat. Add in the flour, whisk to combine, and continue cooking for 1-2 minutes.
6
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 the sauce begin to boil. Stir periodically.
7
When your sauce begins to thicken and bubble, turn off the heat and add in your cheese, stir until the cheese melts.
8
Add your pasta, chicken, and veggies to the sauce. Stir to combine. Top with more red pepper flakes and parmesan cheese, as desired.
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