I think everything I have cooked in the past few weeks has been from Pinterest (if you need an invite send me your email address). It’s a source of everything yummy. This recipe I also found on, you guessed it, Pinterest, from the Bake Cakery.
I loved it immediately because it’s one of those meals with basic steps and you use what ingredients you have at home (no running to the grocery store). So each time you make it, it’s slightly different. I love the cream roux based sauce, with the noodles, chicken and veggies, an all in one pot meal.
Let me show you how and I just bet you have all the ingredients to make this tonight!
Ingredients: 16 ounces of whole wheat penne pasta, cooked; 2 tablespoons olive oil, divided; 3-4 boneless skinless chicken breasts, cut in 1″ cubes; ¼ teaspoon salt; ¼ teaspoon pepper; ½ cup onion, diced (I used a leek); 4 cloves garlic, minced; ½ yellow and red bell peppers; 3-4 small summer squash (or use whatever veggies you have); 2-3 tomatoes, diced
For veggies I used a leek, yellow and red bell peppers, tomatoes, and summer squash, but use whatever combination of veggies you have, broccoli, asparagus, frozen veggie mix.
In a hot large skillet add the chicken, and cook until golden brown on all sides. About 10 minutes.
While the chicken is cooking dice up your veggies.
The beautiful leeks, if you haven’t done much cooking with them, give’um a try, they are delicious onion-ish veggie.
the peppers and garlic.
and summer squash, this variety is called calabaza in our stores and I love it.
Once the chicken is done, pour it out in a large bowl and set aside.
And back in the same skillet, add the leeks, peppers, and squash. Season with salt and pepper. Cook 3-4 minutes.
Then add the garlic and tomatoes and cook another couple of minutes.
Then remove the veggies to the same large bowl as the chicken, set aside.
Spicy Cream Sauce Ingredients: 4 tablespoons butter; 4 tablespoons flour (I used whole wheat); 3-4 cups whole milk; ¼ teaspoon cayenne or red pepper flakes; 1 cup parmesan cheese
In the same skillet, melt the butter and add the flour, cook until bubbly about 2-3 minutes.
Then slowly add milk and whisk in.
Add in the cayenne pepper and salt and pepper to taste.
Once the sauce has thickened, add in the parmesan cheese. Stir until melted.
Then add in the noodles,
chicken and veggies.
And serve with a crunchy garlic round.
Print This Recipe
Confetti Chicken Pasta Recipe
adapted from Bake Cakery
Veggies & Pasta
16 oz. of Whole Wheat Penne Pasta
2 tbsp. olive oil, divided
3-4 Boneless Skinless Chicken Breasts, cut in 1″ cubes
¼ tsp. salt
¼ tsp. pepper
½ c. Onion, diced(I used a leek)
4 cloves Garlic, minced
1/2 yellow and red bell peppers
3-4 small summer squash (or use whatever veggies you have)
2-3 tomatoes, diced
Cook your pasta and let it drain. Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.
Add the remaining olive oil and begin sautéing the onions for 2 min. Add in the garlic and bell pepper and sauté another 2 minutes. Then toss in any other vegetables, saving the tomatoes until the very end.
When everything is cooked, combine the vegetables with the chicken in your large bowl.
Spicy Cream Sauce
4 tbsp. butter
4 tbsp. flour (I used whole wheat)
3-4 cups whole milk
1/4 tsp. of cayenne or red pepper flakes
1 c. parmesan cheese
In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes, until bubbly.
Slowly add in the milk while stirring to prevent any clumps from forming. Sprinkle in the red pepper flakes and allow to simmer until you see boiling action. Stir periodically. Taste for seasoning and add salt and pepper if needed.
When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melted.
To assemble everything I like to add the pasta first so it gets nice and coated with sauce and then pour the vegetables and chicken. This makes enough for 8 servings.