Chicken and Veggie Pasta!
By: Kecia’s Flavor Breakthrough!
Left over roast chicken is one of my favorite things to use in recipes. It is really versatile and can be used in so many things, from sandwiches to casseroles and soups! I try to make some kind of pasta dish for the family at least once a week, they all love pasta, especially when it is baked with cheesy goodness!
- 1 package of your favorite bite sized pasta
- 1 cup broccoli florets
- 1 cups spinach julienned
- 2 tbsp. olive oil
- 1 red bell pepper, chopped
- 1 onion, julienned
- 4 cloves garlic, minced
- 2 cups light cream
- 1 ½ cup shredded parmesan cheese, divided
- 2 cups cooked chicken breast, diced
- Salt and pepper to taste
Preheat oven to 350* F
Undercook pasta by 2 minutes, it will continue to cook and absorb the sauce while it bakes. One minute prior to pasta being done, add broccoli to the cooking water.
Drain, toss in spinach and set aside.
Heat oil over medium heat, add onion and bell pepper cook until onion becomes slightly translucent.
Add garlic and continue to cook for an additional minute.
Stir in cream and continue to stir until cream is hot. Remove from heat. Whisk in one cup of the parmesan cheese until it is completely melted and sauce is creamy.
Stir in the chicken. Pour sauce over pasta and stir together.
Place macaroni mixture into a 9 x13 casserole dish. Sprinkle the rest of the cheese over the top of the pasta.
Place in oven and bake for 30 minutes or until cheese is melted and starting to brown and the pasta is hot and bubbly.
Let stand for 5 minutes before serving. Serve with a nice crusty bread and salad.