Friday, May 16, 2014

Fun Food Friday- Chicken and Vegie Pasta Bake

I am not a huge fan of whole grain pasta, but I know that it is quite a bit better for you than regular pasta.  So as we continue to try to be healthy :) I found this dish that uses whole grain pasta, but it has a lot of flavor through the peppers and sauce, so while you still notice that it's not regular pasta, you really don't mind so much. :)  And if you just can't bring yourself to use whole grain pasta, just use the regular stuff :).  It was pretty funny the first time I made it I didn't tell Steve is was whole grain but he took one bite and looked at me and said "You used wheat pasta" :).  But then he had to admit it was still good.  So even if you're not a fan of wheat pasta, try this one out, you just might like it. :)
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 chicken

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

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