Spicy Creamy Chicken Veggie Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Veggie/Pasta Mix8 oz barilla plus pasta, cook and drain according to directions1 T olive oil, divided8 oz boneless skinless chicken breast, cut into 1"cubessalt and pepper to taste1 medium onion, chopped4 cloves garlic, minced1 yellow bell pepper, sliced1 cup broccoli florets1 cup asparagus, chopped in 1" pieces1 cup grape tomatoesSpicy Cream Sauce2 T butter2 T flour12 oz can fat free evaporated milk1/4 cup chicken broth1/4 tsp red pepper flakes (or more to kick up the heat)1 cup reduced fat Feta cheese
Cook and drain pasta. Salt and pepper chicken breast. Heat 1/2 T olive oil in a skillet over medium heat. Cook chicken until lightly browned. Remove and let rest in a large bowl.
Add the remaining olive oil to the skillet and toss in the onions. Sautee about 2 minutes. Add garlic and pepper and sautee an additional 2 minutes. Toss on the broccoli and asparagus and sautee about 5 more minutes before adding in the tomatoes for a couple minutes.
When everything is cooked combine the chicken and veggies in the big bowl.
In the same pan you cooked the veggies in melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes.
Add the half and half and chicken broth slowly while stirring constantly. Sprinkle in the red pepper flakes and allow to simmer until it starts to boil and thicken.
Turn off heat and add in cheese. Toss first with the pasta and then with the chicken and veggies.
Adapted from and photo credit to: Confetti Chicken https://bakecakery.com/2011/04/13/confetti-chicken-pasta-recipe/
Serving Size: Makes 6 servings
Add the remaining olive oil to the skillet and toss in the onions. Sautee about 2 minutes. Add garlic and pepper and sautee an additional 2 minutes. Toss on the broccoli and asparagus and sautee about 5 more minutes before adding in the tomatoes for a couple minutes.
When everything is cooked combine the chicken and veggies in the big bowl.
In the same pan you cooked the veggies in melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes.
Add the half and half and chicken broth slowly while stirring constantly. Sprinkle in the red pepper flakes and allow to simmer until it starts to boil and thicken.
Turn off heat and add in cheese. Toss first with the pasta and then with the chicken and veggies.
Adapted from and photo credit to: Confetti Chicken https://bakecakery.com/2011/04/13/confetti-chicken-pasta-recipe/
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 379.1
- Total Fat: 10.8 g
- Cholesterol: 42.3 mg
- Sodium: 476.1 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 4.4 g
- Protein: 25.7 g
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