Friday, February 11, 2011

What we like... Creamy chicken pasta

We like garlic.
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!!!