Ingredients: Pasta (I used whole grain), Butter, Milk, Flour, Italian Seasoning, Garlic Powder, White Pepper (or black pepper if you don't have white), Parmesan Cheese, Broccoli, Red & Orange Peppers, Chicken (cooked), Monterey Jack Cheese
Cook the pasta in boiling water
In a small saucepan melt 2 TBS of butter
Add 2 TBS of flour...
stir to combine and boil for 1 minute, stirring constantly
Add 1 1/2 cups of milk
Mix together and continue stirring until it comes to a boil and thickens
Add a pinch of white pepper...
1 tsp of Italian Seasoning...
1/2 tsp of garlic powder...
and 1/4 cup of shredded parmesan cheese. Stir together until the cheese is melted
During the last minute of the pasta boiling throw in the broccoli
Drain the pasta & broccoli and return to the pan
Then add your peppers...
And then the sauce
Stir it all together until it is all combined and coated with sauce
Pour it into a greased 9x13 pan. Then top with 1 cup of shredded Monterey Jack cheese (which I forgot to take a picture of)
Bake at 350 degrees for 30 minutes
A nice, healthy, yummy meal!
That even 18 month olds approve of :)
Chicken and Vegie Pasta Bake
2 cups (uncooked) whole grain penne pasta
2 TBS Butter
2 TBS Flour
1 1/2 cup Milk
Pinch of White Pepper
1 tsp Italian Seasoning
1/2 tsp Garlic Powder
1/4 cup shredded Parmesan Cheese
Orange & Red Pepper, diced
2 cups Broccoli
2 cups chicken, cooked and diced or shredded
1 cup Monterey Jack Cheese, shredded
Cook the pasta in boiling water. During the last minute add the broccoli. Drain. For the sauce melt the butter in a small saucepan. Add the flour and bring to boil for 1 minute, stirring constantly. Add milk and bring to a boil (it will then thicken), stirring often. Add the pepper, Italian Seasoning, garlic powder and Parmesan cheese. Stir until cheese melts. To the drained pasta/broccoli add the peppers, chicken and sauce, stir to combine. Pour into a greased 9x13 pan and top with Monterey Jack cheese. Bake at 350 degrees for 30 minutes