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:

Quickview
611k Calories
29g Protein
37g Total Fat
39g Carbs
20% Health Score
Limit These
Calories
611k
31%

Fat
37g
58%

  Saturated Fat
14g
94%

Carbohydrates
39g
13%

  Sugar
6g
7%

Cholesterol
111mg
37%

Sodium
960mg
42%

Get Enough Of These
Protein
29g
59%

Vitamin C
68mg
83%

Selenium
53µg
77%

Vitamin B3
11mg
56%

Vitamin B6
1mg
53%

Phosphorus
393mg
39%

Vitamin A
1882IU
38%

Manganese
0.74mg
37%

Potassium
925mg
26%

Vitamin E
3mg
22%

Vitamin B2
0.37mg
22%

Vitamin B5
1mg
19%

Magnesium
74mg
19%

Folate
70µg
18%

Vitamin K
16µg
16%

Vitamin B1
0.22mg
15%

Calcium
144mg
14%

Fiber
3g
14%

Zinc
1mg
13%

Copper
0.25mg
12%

Iron
2mg
12%

Vitamin B12
0.36µg
6%

Vitamin D
0.45µg
3%

covered percent of daily need
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