Thursday, August 6, 2009

Creamy Parmesan Chicken Pasta & Vegetables



2 Tbsp. minced Garlic
4 Tbsp. Butter
2 Tbsp. Flour
2 cups Milk
3/4 cup grated Parmesan cheese
salt to taste

2 chicken breasts, cubed
Favorite chicken marinade (I like Stubb's)
8 oz. Penne Pasta (or whatever pasta you have on hand)
1 cup diced Tomatoes
Fresh Green Beans, cooked
Fresh or dried Parsley Flakes and Pamesan Cheese

NOTE: Use whatever veggies you have on hand. Red bell peppers, zucchini, artichoke, asparagus would all be good in this dish.

Cover diced chicken with marinade in a bowl. Set aside in refrigerator to allow chicken to absorb the flavors of the marinade. Cut off ends of Green Beans and cut in half. Place in small saucepan and add water until beans are covered. Cook over medium heat until beans become al dente. (Tender, yet crisp) As beans are cooking, heat water for pasta and cook pasta according to package directions.

In a seperate pan saute garlic in butter over medium heat. Add flour to make roux. Slowly mix in milk. Allow sauce to thicken, stirring constantly. When sauce reaches desired consistency, add Parmesan and stir until combined. If sauce becomes too thick, add additional milk as desired.

To cook chicken, heat a Tbsp of oil in a frying pan on medium heat. Place cubed chicken in the pan and cook for 4 min. Flip the chicken to other side and cook an additional 4 min. or until cooked.

To serve on a platter or individual plates: Spoon pasta on to plate or platter. Add tomatoes, chicken and green beans. Spoon sauce over all and sprinkle grated Parmesan and parsley over top. Serve with toasted french bread.

1 comment:

  1. This looks yummy Amber! I'll try and make it this week.