Serving Size: 4
Ingredients:
1/2 pound penne pasta
2 cups cooked chicken, diced
1 small-medium zucchini, sliced
4 ounces baby carrots
1/2 cup frozen peas, thawed
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, finely chopped
3 tablespoons all-purpose flour
1 cup chicken stock
2 tomatoes, seeded and diced
3 tablespoons chopped fresh parsley
1 teaspoon Italian seasoning
1 cup heavy cream
2/3 cup grated Parmesan cheese
1/2 cup dry bread crumbs
Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees F. In a bowl, combine flour with stock and mix well. Set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain. Place pasta in a greased 9×13 inch baking dish.
- In a large skillet over medium-high heat, heat butter and olive oil. Add garlic and onion, sauté until tender. Add baby carrots, sauté for 2-3 minutes. Add zucchini tomatoes; sauté for 2 minutes.
- Pour in reserved stock with flour, stirring constantly. Add peas, parsley and Italian seasoning; cook for 3-5 minutes.
- Add heavy cream, chicken and 1/2 cup Parmesan cheese; cook for 2-3 minutes, stirring occasionally. Season to taste with salt and pepper.
- Pour sauce over reserved cooked pasta, mix well. Combine remaining Parmesan cheese with bread crumbs and sprinkle over pasta.
- Bake until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes, then serve.
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