Chicken Penne & Vegetables |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A good pasta recipe with lots of veggies! Ingredients:
12 ounces cooked chicken breasts, diced |
3 tablespoons all-purpose flour |
3 tablespoons butter |
2 cups skim milk |
1 pinch white pepper |
1 1/2 teaspoons italian seasoning |
2 tablespoons parmesan cheese, grated |
7 ounces penne pasta (whole wheat is good!) |
2 yellow bell peppers, chopped or 2 orange bell peppers |
1 zucchini, chopped |
12 ounces fresh broccoli, chopped |
6 ounces fresh mushrooms, sliced (optional) |
garlic |
1 cup monterey jack cheese |
Directions:
1. Preheat oven to 350 degrees.
2. In a pan cook chopped chicken with garlic and other seasonings you like. (I used a little Jamaican Jerk seasoning.).
3. Prepare the white sauce. Place butter in small saucepan (preheated) over medium heat. Once the butter foams, add flour and stir for 1 minute (try not to let it turn brown). Add milk to the mix and continue stirring until it starts to bubble. Reduce heat; simmer for 10 minutes. Add and stir in pepper, Italian seasoning, and parmesan cheese.
4. While white sauce is simmering, boil water for penne. Cook penne about 8-9 minutes and for the last minute add the chopped broccoli.
5. In a large bowl, combine pasta, broccoli, chicken and chopped veggies. Stir white sauce inches Pour all into a large casserole dish. Sprinkle on cheese. Cover with foil or lid. Bake for 20-30 minutes.
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