Chicken and Veggie Pasta!

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Chicken and Veggie Pasta 3

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!

Serves 8

Ingredients

Ingredients:

  • 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

Pasta and Broccoli

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.

Spinach

Drain, toss in spinach and set aside.

Pepper and onion

Heat oil over medium heat, add onion and bell pepper cook until onion becomes slightly translucent.

Garlic

Add garlic and continue to cook for an additional minute.

Cream

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.

Mix

Stir in the chicken. Pour sauce over pasta and stir together.

Top

Place macaroni mixture into a 9 x13 casserole dish.  Sprinkle the rest of the cheese over the top of the pasta.

Chicken and Veggie 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.

Chicken and Veggie Pasta 4

Let stand for 5 minutes before serving. Serve with a nice crusty bread and salad.

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