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
1 c. Broccoli florets
1 c. Asparagus, chopped in 1 inch pieces
1 c. Grape tomatoes
Sauce-
2 tbsp. butter
2 tbsp. flour
2 c. half & half
1/4 tsp. of red pepper flakes
1 c. Feta cheese
Instructions
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.
Sauce-
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. 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.
Originally Submitted
12/18/2012
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