We like onion.
We like green pepper.
We like carrots.
We like salt and pepper.
So when I pulled out this recipe to try it today and there was none of that in it, I changed it. And it was good! It probably could have used a little more salt and pepper, but I'm watching my sodium today so I didn't add it. Feel free to add it to yours.
Creamy Chicken and Pasta
1 tsp Olive Oil
1 TBSP chopped garlic
3 TBSP chopped onion
1 1/2 c uncooked multi grain pasta (we used penne)
1 head of broccoli, cut into bite sized pieces
1 green pepper, cut into bite sized pieces
1 cup carrots, cut into bite sized pieces
3 boneless skinless chicken breast, cut into bite sized pieces
1/2 c chicken broth
2 oz cream cheese
3/4 c mozzerella cheese
Heat your oven to 375.
Put a pot of water on to boil.
Heat a large skillet over medium high heat. (We're multitaskers here!)
Cook the pasta according to the package directions, adding the broccoli and carrots for the last 2 minutes.
In the skillet, add the olive oil, garlic and onions. Let it cook a minute.
Add the chicken and green pepper. Saute until the chicken is no longer pink.
Stir in broth and simmer 3 minutes.
*If I were to make this again, I would probably double the chicken broth. I wanted more sauce on my noodles.
Add cream cheese. Stir and cook for 1 minute until melted.
Add 1/2 cup mozzerella.
Drain the pasta and veggies. Add to the chicken mixture. Put it all in a cassarole dish and top with the remaining mozzerella.
Bake at 375 for 10 minutes.
*You could make this meal ahead and just cook it covered for 20 minutes until it's warmed through.
Enjoy! It's a great way to get some veggies in.
A super huge thanks if you stopped by from Eat at Home!!!