Satisfying Chicken, Veggies & Pasta
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 ounces linguine
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
- 3 tablespoons butter
- 1 cup asparagus, chopped
- 1 cup carrot, sliced (or may be chopped)
- 1⁄4 cup red bell pepper, chopped
- 3⁄4 cup sugar snap pea (or a mixture of sugar snap peas and snow peas)
- 2 teaspoons italian seasoning
- 3 tablespoons flour
- 2 1⁄4 cups milk
- parmesan cheese, freshly grated (to taste)
directions
- In an 8 quart pan, cook pasta according to package directions. Drain and then keep warm.
- While cooking pasta, rinse chicken and pat dry with paper towels. In a large skillet cook chicken in butter over medium heat for 8-10 minutes until tender and no longer pink. Remove chicken from skillet and keep warm.
- Add veggies and seasoning to the skillet. Cook and stir for 5-7 minutes or until veggies are tender.
- Stir together the flour and milk; then add to veggies in the skillet.
- Cook and stir over medium heat until thickened and bubbly.
- Pour mixture over pasta in the 8 quart pan and cook over medium low heat until heated through. (You may season with salt and pepper to taste at this point too).
- Serve pasta onto individual plates and top with warmed chicken and the freshly grated parmesan.
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RECIPE SUBMITTED BY
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