- Prep Time
- Cook Time
Great Tastes 2018-2019
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
Preheat the oven to 400°F.
In a large bowl combine vegetables. Pour 4 Tbsp oil over vegetables and mix to coat. Spread vegetables evenly onto a baking sheet.
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.
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).
Meanwhile, cook pasta according to package directions. When cooked, drain, rinse, and return pasta to the pot. Set aside.
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.
Once sauce thickens, stir cheese into sauce and mix until combined.
To the large pot with the cooked pasta, add the cooked vegetables and sauce. Mix until combined. Serve and garnish with Parmesan cheese.
Optional - Put mixture into a large pan and sprinkle extra mozzarella or Parmesan cheese on top. Broil in oven until golden brown.