1 Tablespoon olive oil
1/2 cup chopped onion
1 clove of garlic, crushed
1/2 pound chicken breast cut in 1-inch pieces
3 ounces penne pasta (about 1 1/4 cups) - uncooked
3/4 cup chicken stock (mine is lightly salted)
1 cup red & yellow peppers in 1/2-inch slices
1/2 cup carrots in 1/4-inch slices
1 cup whole milk
1 Tablespoon flour
1 cup broccoli florets
1/2 cup frozen peas
1/4 teaspoon salt + pepper to taste
1/4 cup parmesan cheese
Instructions:
Place frozen peas on a paper towel to thaw.
Sauté onions & garlic in oil in a large pan on medium-high for 1 minute.
Add chicken, cook and stir for 2 minutes, adding a little salt & pepper
Stir in uncooked (dry) pasta, chicken stock, peppers and carrots. Bring to a boil. Cover, reduce heat to medium and cook for 8 minutes, stirring 2 or 3 times.
Meantime, combine milk, flour, salt & pepper. Trim and wash broccoli.
After 8 minutes, slowly stir in milk mixture, broccoli, and peas. Return to a boil, and cook over low heat for 3 minutes.
Stir in parmesan cheese. Let stand 5 minutes before serving.
Jenny Can Cook
