Chicken Penne Primavera
PREP TIME
20 min.
COOK TIME
30 min.
Serving Size
6 servings
Great Tastes 2018-2019
Ingredients
- 1/2 red pepper
- 1/2 yellow pepper
- 3 carrots, sliced into rounds
- 2 broccoli crowns, cut into florets
- 5 Tbsp (75 mL) canola oil, divided
- 3 chicken breats, cubed
- 1 tsp (5 mL) Italian seasoning
- 1 tsp (5 mL) garlic powder
- 2 cups (500 mL) penne pasta
- 2 Tbsp (30 mL) butter
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 Tbsp (30 mL) flour
- 2 cups (500 mL) milk
- 1/2 cup (125 mL) shredded Mozzarella cheese
- 1/4 cup (60 mL) Parmesan cheese
- Salt and pepper, to taste
Directions
| 1. | Preheat the oven to 400°F. |
| 2. | In a large bowl combine vegetables. Pour 4 Tbsp oil over vegetables and mix to coat. Spread vegetables evenly onto a baking sheet. |
| 3. | In a large bowl combine chicken, Italian seasoning and garlic powder. Pour 1 Tbsp oil over chicken and mix to coat. Spread chicken evenly onto a baking sheet. |
| 4. | Place both baking sheets in the oven and bake until the vegetables are tender and a thermometer inserted into the chicken reads 170°F (about 20-30 min). |
| 5. | Meanwhile, cook pasta according to package directions. When cooked, drain, rinse, and return pasta to the pot. Set aside. |
| 6. | In a medium pot melt butter. Add onions and garlic and sauté 3 minutes. Stir in flour. Slowly whisk in milk. Continue cooking over medium heat until sauce thickens. Season with salt and pepper. |
| 7. | Once sauce thickens, stir cheese into sauce and mix until combined. |
| 8. | To the large pot with the cooked pasta, add the cooked vegetables and sauce. Mix until combined. Serve and garnish with Parmesan cheese. |
| 9. | Optional – Put mixture into a large pan and sprinkle extra mozzarella or Parmesan cheese on top. Broil in oven until golden brown. |
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