This is one of or family’s perennial favorites.  Everyone loves it and for a pasta dish it is nice to have something warm during the winter.

2 or more cups cooked, cubed chicken

4 or more cups cooked (steamed) vegetables.  I used broccoli and carrots (could

                 also use peppers, zucchini, peas, or other veggies you like.)

Set aside chicken and veggies.

Sauce:

2-12 cloves of garlic, minced (depending on your taste, we like a lot of garlic!)

2 T. olive oil

2 T. butter

Saute garlic in butter and olive oil for 3-4 min.  Add the following:

½ cup cream

½ cup shredded parmesan cheese

1 t. basil

1 t. oregano (may use other herbs or seasonings to taste)

Cook until bubbly (only a few minutes.)  If sauce is too thin, add flour 1 T. at a time, to thicken.

While sauce is cooking, cook 12-16 oz. pasta (I used whole wheat cappellini, but use whichever type you prefer, preferably whole grain pasta.)  Drain pasta, and mix with 1 T. olive oil.

Toss together pasta, veggies, chicken, and sauce.  Serve with freshly grated parmesan.
This is a nice and healthy, quick meal, that everyone in our family (including the kids!) liked.

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