Monday, January 31, 2011
Creamy Chicken and Veggie Pasta
I'll admit it, I love pasta in any type of cream sauce. But realistically cream sauces are no ones friend. Let's face it...cream based sauces are not the best for anyone's waist line. The good things about this recipe is, all one needs to do is make a few adjusts. By doing this you save on calories and fat, and you can still have that same great taste.
Dinner does not have to be flavorless or take a long time to put together. This recipe is that it's so easy and perfect after a long day at work. Because it's a lighter version and can be made in about 30 minutes, it's become one of my go to weeknight dinner recipes. I hope you all enjoy this as much as my family and I have.
Recipe source yours truly
WHAT YOU'LL NEED:
1 (16 ounce) box dried whole wheat penne pasta
2 Tbsp. olive oil
1 pounds chicken breast, sliced
1 1/2 tsp. salt
1 tsp. black pepper
1 teaspoons of crushed red pepper garlic sauce
1 jar artichoke hearts
1 medium red onion chopped
1 red pepper, thinly sliced
2 garlic cloves, minced
1 cup chicken broth
1/2 cup fat free half and half
1/2 cup grated Parmesan cheese
1 and 1/2 cup chopped broccoli
2 Tablespoons cornstarch (to make a slurry)
WHAT YOU'LL NEED TO DO:
Cook the pasta according to package directions and set aside.
Season the chicken with the salt, pepper and red pepper garlic sauce set aside.
Heat oil over medium heat in a large skillet and add sliced red pepper, and onions and cook until veggies are soft and then add garlic.
Add chicken and cook until it starts to brown about 5 minutes.
Once chicken is cooked add in the artichoke hearts, and stir in the chicken broth. Bring to a simmer.
Once it has come to a steady boil, stir in half and half, and add in the Parmesan cheese, and broccoli.
Add corn scratch slurry, and mix in with chicken, veggie, and pasta, allow for it to thicken.
Stir in the cooked pasta. Serve immediately.