Friday, August 19, 2011

Chicken, Penne, and Vegetables in a Garlic Cream Sauce

So So Good! 


Serves 4

1 ¼ cups penne
2 tablespoons butter
2-3 boneless skinless chicken breasts, cubed
1/3 cup chopped onion
1 medium zucchini, sliced 1/8-inch thick
1 medium yellow squash, sliced 1/8-inch thick
1/2 red bell pepper, diced

For the Garlic Cream Sauce:
4 tablespoons butter
2 large cloves garlic, minced
3 tablespoons flour
1 (15 oz.) can chicken broth
4 oz. cream cheese
1/2 tsp. pepper
1/4 tsp. garlic powder
4 tbsp grated Parmesan cheese, divided

Sister Shubert’s Yeast Rolls

Bring a pot of water to boil. Add salt and a little olive oil to the water. Add pasta and cook according to package instructions. Drain and set aside in a colander. Rinse pot and reserve for later use.

Preheat the oven to 350 degrees. Warm the yeast rolls (approximately 20 minutes) until golden brown.

In a large skillet melt 2 tablespoons butter over medium-high heat. Add chicken. Season with a squeeze of lemon juice, salt, and black pepper. Cook until chicken is browned and cooked through. Remove from skillet and set aside.  To the same skillet, add the onion, zucchini, yellow squash, and bell pepper. Season with salt and pepper. Cook until vegetables soften.

In the pot that you used earlier, melt 4 tablespoons butter over medium heat; add garlic. Cook for 1 minute, then whisk in flour and stir until smooth. Add chicken broth, cream cheese, pepper and garlic powder. Continue cooking, stirring occasionally, until sauce is smooth and thickened. Add 2 tablespoons of Parmesan cheese. Add the chicken and vegetables to the sauce. Add the pasta.

Divide among bowls and sprinkle with the rest of the Parmesan cheese. Serve with the warm yeast rolls. Enjoy! We sure did!

Source: adapted from The Comfort of Cooking
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