Garden Veggie and Chicken Pasta

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 06/30/2020, viewed by 2125 , 0 Comments
yield6 portionstotal time40m

This super tasty pasta dish packs everything into one! With lots of chicken, summer veggies, and pasta - this will feed the whole family.

Translations available inen-USin-IDes-MX

What you will need

1 pound Boneless Skinless Chicken Breasts

1 Garlic Clove

1/4 cup Unsalted Butter

1 Yellow Squash

1 Zucchini

1/2 Red, Yellow, or Orange Bell Pepper

1/2 Green Bell Pepper

1/2 Yellow Onion

2 Tbsp AP Flour

1/2 tsp Salt

1/4 tsp Black Pepper

1 tsp Chicken Better than Bouillon

1/2 cup Half and Half

8 ounces Angel Hair Pasta

1/3 cup grated Parmesan

(Nutritional facts 102 calories, 6.17 g fat, 4.08 g carbohydrates, 8.02 g protein, 29 mg cholesterol, 558 mg sodium)

How to cook

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Gather ingredients.

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Portion all ingredients.

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Cut the onion in half and remove the skin.

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Slice onion into thin half-moons.

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 the larger half. Cut into thin slices.

Cut off the ends of the yellow squash and cut in half. Cut into quarters in the larger half. Cut into thin slices.

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n the board and cut into thin slices.

Cut the ends off of the zucchini and cut into quarters. Lay the flat side on the board and cut into thin slices.

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Cut the bell peppers in half and remove the stem and seeds.

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Set half of each pepper aside, and slice the other halves into thin strips.

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Cut the pepper strips in half to make bite-sized.

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d roughly chop.

Smash the garlic with the flat side of the knife, remove the papery skin and roughly chop.

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Remove any excess fat off of the chicken breasts.

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 Cut those strips in half to create bite-sized pieces.

Slice the breasts in half horizontally and then slice into 1/2 inch strips. Cut those strips in half to create bite-sized pieces.

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or about 5 minutes.

Melt half of the butter in a large saucepan. Toss in the chicken and cook for about 5 minutes.

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 a bit crisp, about 5-7 more minutes. Onions will be soft and translucent.

Add veggies and garlic in with the chicken and saute until cooked but still a bit crisp, about 5-7 more minutes. Onions will be soft and translucent.

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Once cooked, remove the chicken and veggies from the pot and set aside.

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Set oven to 350°F

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nto hot water to prepare broth, or use pre-prepared stock.

Add the remaining butter to the pot and let melt. Meanwhile stir bouillon into hot water to prepare broth, or use pre-prepared stock.

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Stir in the flour to the melted butter until fully incorporated.

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Add salt and pepper to the roux.

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ding more.

Add broth bit by bit to the roux fully stirring and incorporating before adding more.

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Then add the half and half slowly to the roux as well.

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Add the veggies and chicken back to the pot where the roux was made.

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Boil a pot of water and cook according to package instructions.

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Add the drained pasta to the bottom of a 9x13 baking dish.

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Pour the chicken and veggies over the pasta and mix together.

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Top with the grated parmesan and bake for 15 minutes.

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