Vegetable & Chicken Pasta Medley |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Loaded with veggies, pasta, chicken and cheese sauce make a great, well-rounded dish. Ingredients:
4 boneless chicken breasts |
12 ounces bow tie pasta |
2 cups broccoli florets, chopped |
3 tablespoons margarine, divided |
1 cup sliced mushrooms |
1 medium red bell pepper, seeded and chopped |
1 tablespoon all-purpose flour |
1 cup milk |
1/2 cup water |
5 ounces gorgonzola, crumbled |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 375. Season chicken with salt and pepper. Bake in oven 25 minutes.
2. Cook pasta according to package directions.
3. While chicken and pasta are cooking, in a medium saucepan bring 1/2 cup water to a boil, over medium high heat. Add broccoli, cook until crisp-tender, about 4 minutes, Drain.
4. In a medium skillet melt 2 tablespoons margarine over medium high heat. Add mushrooms and bell pepper, cook, stirring, until tender about 3 minutes.
5. In small sauce pan, melt remaining margarine, stir in flour. Cook for 1 minute, stirring. Add milk, cheese, salt and pepper. Cook until thickened, about 5 minutes.
6. Remove chicken from oven, and slice into strips. Toss sauce with veggies and chicken.
7. Drain pasta, put on serving dish, pour sauce over.
8. Serve immediately.
|
|