Creamy Confetti Chicken Pasta

Since my girl Keri loves herself some pasta, I had to load up my favorite pasta recipe.  I like this one because a lot of times I just use the veggies I have on hand and every time it tastes yummy.  My kids like it and I can usually trick them into eating their vegetables in this dish.  Hope you like it!

Creamy Confetti Chicken Pasta
Found on http://bakecakery.com/2011/04/13/confetti-chicken-pasta-recipe/ (blue commentary by author)

Veggies and Pasta:
Ingredients
16 oz. of Whole Wheat Penne Pasta (always cook al dente in salt water according to pkg directions)
2 tbsp. olive oil, divided
2 Boneless Skinless Chicken Breasts, cut in 1″ cubes
¼ tsp. salt
¼ tsp. pepper
½ c. Onion, diced
2 cloves Garlic, minced
1 Yellow Bell Pepper, long thin slices (mom uses red, yellow and orange…)
1 c. Broccoli florets
1 c. Asparagus, chopped in 1″ pieces
1 c. Grape tomatoes

Directions

Cook your pasta and let it drain.  (tip: I always add a bit of olive oil to my pasta water during cooking so the noodles don’t stick together). 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 sauteing the onions for 2 min. Add in the garlic and bell pepper and saute another 2 mins. Then toss in any other woody veggies  (broccoli, asparagus) saving the tomatoes until the very end.

When everything is cooked, combine the veggies with the chicken in your big bowl. (I’m all about reducing dishes here) Now its time for the sauce!

Sauce:
Ingredients
2 tbsp. butter
2 tbsp. flour (I used whole wheat)
2 c. half & half [KERI - I'm sure you could use heavy whipping cream here! :) ]
1/4 tsp. of red pepper flakes
1 c. Parmesan cheese (mom uses Feta)

Directions 
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.  (We are making a roux)
Slowly add in the half and half 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.
When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melty (yes that’s a technical term).
To assemble everything I like to add the pasta first so it gets nice and coated with sauce and then pour the rest of the goodies in. (see photo above). This makes enough for 4 people (or two if you want lunch the next day!)