Confetti Chicken

This recipe was originally featured on BakeCakery.

Ingredients:

• 16 oz whole wheat penne, cooked al dente
• 2 tbsp olive oil, dived
• 1 package chicken breasts, cut into bite-sized pieces
• salt/pepper
• 1 small onion, diced (yellow or white)
• 2 cloves garlic, minced
• 1 bell pepper (red, orange, or yellow)
• 1 bag frozen broccoli florets, cooked and cut into bite-sized pieces
• 1 carton cherry tomatoes, cut in half
• Additional veggies (choose 2): 1 bag frozen sweet corn (cooked), 1/2 bag shredded carrots, 1 cup asparagus (chopped in 1″ pieces), 1 cup other veggie
• Spicy Cream Sauce:
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups half & half (smallest carton at store)
  • 1 cup Feta or Parmesan
  • Red Pepper Flakes (start at 1/2 tsp)

Instructions:

• Cook pasta according to box directions for al dente
• Season chicken breast with salt and pepper. Heat 1 Tbsp oil in a medium-sized skillet over medium heat and cook chicken. Remove and let rest in a large bowl.
• Add remaining olive oil and saute onion for 2 min. Add in the garlic and bell pepper. Toss in any other woody veggies (uncooked broccoli – if using fresh, asparagus), cooking until soft. add in tomatoes at the end.
• When everything is cooked, combine the veggies with the chicken in the large bowl.
• In the same pan as you cooked the chicken and veggies, melt the butter over medium heat. Toss in flour and stir, cooking 1-2 minutes until you have a smooth roux.
• Slowly add in half and half while stirring to prevent lumps. Sprinkle in red pepper flakes and allow to simmer until it bubbles and thickens. Stir periodically.
• When sauce thickens and bubbles, turn off the heat and add in cheese. Stir until melted and combined.
• I like to dish up the pasta, chicken/veggie mixture, and sauce separately but you can also add everything into the large bowl and toss to coat.