Confetti Chicken Pasta

 

16 oz. Penne Pasta

2 tbsp. olive oil, divided

2 Boneless Skinless Chicken Breasts, cubed

¼ tsp. salt

¼ tsp. pepper

½ c. Onion, diced

1 tsp garlic

1 Yellow Bell Pepper, long thin slices

1 c. Broccoli

1 c. Asparagus, chopped

1 c. Grape tomatoes

Cook your pasta and let it drain. 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 cool.

Add the remaining olive oil and saute the onions for, adding in and sauteeing garlic and bell peppers. Add your other veggies, saving the tomatoes for the end.

Combine veggies and chicken and make sauce.

Spicy Cream Sauce

2 tbsp. butter

2 tbsp. flour 2 c. half & half

1/4 tsp. of red pepper flakes

1 c. parmesan cheese

In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Add flour and stir. 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.When your sauce begins to thicken,  turn off the heat and add in your cheese. Mix chicken and pasta with sauce and serve.

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