Monday, March 10, 2014

Confetti Chicken Pasta

Original Recipe from
I'm always looking for ways to sneak more veggies into my meals (see my Eat More Veggies post), and this recipe has tons of delicious broccoli, red pepper, asparagus, and tomatoes. It's a winner in my book, and Neal approves too. We've made it a few times, and it has another amazing attribute: minimal dishes! Try it tonight for dinner.

What You'll Need:
1 lb. GF penne or rigatoni noodles
2 tbsp olive oil
1 boneless, skinless chicken breast, cut into small cubes
1/4 tsp salt
Fresh black pepper
1 small yellow onion, diced
3 cloves garlic, minced
1 yellow bell pepper, cut into long thin slices
1 red bell pepper, cut into long thin slices
1 c. broccoli florets
1 c. asparagus, chopped into 1" pieces (get rid of the woody parts at the bottom or trim the stems)
1 c. grape tomatoes, halved
1 tbsp butter
1 tbsp GF flour
2 c. half and half
1/2 tsp red pepper flakes
1 c. Feta cheese

  1. Cook the pasta and let it drain. 
  2. Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat and cook the chicken until golden on all sides. Remove it and let rest in a large bowl. 
  3. Add the remaining olive oil and saute the onion for 2 min. Add the garlic and bell pepper and saute for another 2 min. Toss in the broccoli and asparagus, letting them soften. Add the tomatoes last, then remove the veggie mix from heat and add it to the bowl with the chicken.
  4. Make the sauce in the same pan you cooked everything else in (save dishes!). Start by melting the butter over medium heat. Stir in the flour to create a roux.
  5. Slowly add the half and half while stirring (to prevent clumps). Sprinkle the red pepper flakes into the mix and let it come to a boil. 
  6. When the sauce begins to boil, turn off the heat and add the feta cheese. Stir until melty.
  7. Add the pasta to the sauce and stir it until all the noodles are coated.
  8. Add the veggies to the mix and enjoy!

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