Chicken, Penne and Vegetables in a Garlic Cream Sauce
Chicken, Penne and Vegetables in a Garlic Cream Sauce might be a good recipe to expand your main course recipe box. One serving contains 612 calories, 29g of protein, and 38g of fat. For $2.47 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. Plenty of people made this recipe, and 984 would say it hit the spot. If you have garlic, flour, skinless boneless chicken breasts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by The Comfort of Cooking. With a spoonacular score of 87%, this dish is outstanding. If you like this recipe, you might also like recipes such as PLANTERS® Penne with Chicken and Vegetables in Basil Sauce, Penne with Garlic and Asparagus Cream Sauce + Weekly Menu, and Penne with Grilled Chicken & Vegetables in a Lemon Butter White Wine Sauce.
Servings: 4
Ingredients:
4 tablespoons butter
1 (15 oz.) can chicken broth
3 oz. cream cheese
3 tablespoons flour
2 large cloves garlic, minced
1/4 tsp. garlic powder
Olive oil
1/3 cup chopped onion
1/4 cup grated Parmigiano-Reggiano
1 ¼ cups penne
1/2 tsp. pepper
1 red bell pepper, sliced 1/8-inch thick
Salt
3 boneless skinless chicken breasts, cubed
2 cups yellow squash, sliced 1/8-inch thick
2 cups zucchini, sliced 1/8-inch thick
Equipment:
pot
colander
frying pan
whisk
Cooking instruction summary:
Bring a 4-quart pot of water to boil. Add a pinch of 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.In a large skillet melt 2 tablespoons butter over medium-high heat. Add chicken. Cook until chicken is browned and fork tender, about 5 minutes. Add onion, zucchini, yellow squash and bell pepper. Continue cooking, stirring, until vegetables soften.In the 4 quart pot, 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. Remove from heat and gently stir sauce into chicken and vegetables. Add salt.Return skillet to medium heat and cover. Cook, stirring occasionally, for 5 minutes or until mixture is hot and bubbly. Sprinkle with grated Parmigiano-Reggiano and serve immediately.Serve with garlic bread and salad, if desired.Enjoy!
Step by step:
1. Bring a 4-quart pot of water to boil.
2. Add a pinch of salt and a little olive oil to the water.
3. Add pasta and cook according to package instructions.
4. Drain and set aside in a colander. Rinse pot and reserve for later use.In a large skillet melt 2 tablespoons butter over medium-high heat.
5. Add chicken. Cook until chicken is browned and fork tender, about 5 minutes.
6. Add onion, zucchini, yellow squash and bell pepper. Continue cooking, stirring, until vegetables soften.In the 4 quart pot, melt 4 tablespoons butter over medium heat; add garlic. Cook for 1 minute, then whisk in flour and stir until smooth.
7. Add chicken broth, cream cheese, pepper and garlic powder. Continue cooking, stirring occasionally, until sauce is smooth and thickened.
8. Remove from heat and gently stir sauce into chicken and vegetables.
9. Add salt.Return skillet to medium heat and cover. Cook, stirring occasionally, for 5 minutes or until mixture is hot and bubbly. Sprinkle with grated Parmigiano-Reggiano and serve immediately.
10. Serve with garlic bread and salad, if desired.Enjoy!
Nutrition Information:
covered percent of daily need
