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  • Ashley Wright

    Confetti Chicken Pasta Veggies Pasta 16 oz. of Whole Wheat Penne Pasta (always cook al dente in salt water according to pkg directions)2 tbsp. olive oil, divided2 Boneless Skinless Chicken Breasts, cut in 1″ cubes¼ tsp. salt¼ tsp. pepper½ c. Onion, diced2 cloves Garlic, minced1 Yellow Bell Pepper, long thin slices 1 c. Broccoli florets1 c. Asparagus, chopped in 1″ pieces1 c. Grape tomatoes Cook your pasta and let it drain. (tip: I always add a bit of olive oil to my pasta water during cooking so the noodles don’t stick together). 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 the brocolli and asparagus saving the tomatoes until the very end. When everything is cooked, combine the veggies with the chicken in your big bowl. Spicy Cream Sauce 2 tbsp. butter2 tbsp. flour 2 c. half half1/4 tsp. of red pepper flakes1 c. Feta 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. (We are making a roux) 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 melty 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. This makes enough for 4 people (or two if you want lunch the next day!) Source: Pinterest http://pinterest.com/

  • Michelle Murray

    Confetti Chicken Pasta with Veggies Recipe spicy cream sauce yum

  • Samie Jo Arnold

    Confetti Chicken Pasta with Spicy Cream Sauce Recipe The Bake CakeryCONFETTI CHICKEN PASTA RECIPE Veggies & Pasta 16 oz. of Whole Wheat Penne Pasta (always cook al dente in salt water according to pkg directions) 2 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 (mom uses red, yellow and orange…) 1 c. Broccoli florets 1 c. Asparagus, chopped in 1″ pieces 1 c. Grape tomatoes Cook your pasta and let it drain. (tip: I always add a bit of olive oil to my pasta water during cooking so the noodles don’t stick together). 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. (I’m all about reducing dishes here) Now its time for the sauce! Spicy Cream Sauce 2 tbsp. butter 2 tbsp. flour (I used whole wheat) 2 c. half & half 1/4 tsp. of red pepper flakes 1 c. Feta cheese (mom uses Parmesan) 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. (We are making a roux) 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 melty (yes that’s a technical term). 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 (or two if you want lunch the next day!)

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