BF&F – Best Friends and Foodies

Confetti Chicken Pasta – Bumpkin

I have been slacking on posting.  I was originally going to post a Coconut Chicken recipe I made last week but alas tonight’s dinner was yummier.  I saw this recipe on, you guessed it, Pinterest!  I had everything, or a version of everything, on hand and it looked quick enough to throw together on a weeknight.

The general consensus is that it was yummy.  My oldest went for seconds, which is fairly odd for her when there is any form of meat in a dish.  I added the red pepper flakes to the top of the dish rather than in the sauce so the kids would eat it.  The original called for feta but I was out.  However, she did mention that her mom made it with Parmesan so that is the route I went.  Hubby and I think it would have been SUPER yummy with Gorgonzola or some Pancetta sauteed with the onions.  It definitely needed a salt kick or something. I think this dish could very easily work with shrimp, too.

This dish isn’t much different than some I have just thrown together on my own, in the past.  I do love to throw meat and veggies in a pan and go!

Confetti Chicken Pasta

adapted from The Bake Cakery

Veggies & Pasta

16 oz. of Penne Pasta (always cook al dente in salt water according to pkg directions)
2 tbsp. olive oil, divided
6 boneless, skinless chicken thighs (original called for breast but I rarely buy breast because I think they cook up tasting and feeling like rubber), cut in 1″ cubes
¼ tsp. salt
¼ tsp. pepper
1 medium sweet. Onion, diced
2T Garlic, minced
1 Orange Bell Pepper, long thin slices
2c. Broccoli florets
2 vine ripened tomatoes, cubed

Cook your pasta and let it drain.  (tip: Iadded a little butter to cooked noodles so they didn’t stick together). Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sauteing the onions for 2 min. Add in the garlic and bell pepper and saute another 2 mins. Then toss in broccoli, saving the tomatoes until the very end.

When everything is cooked, combine the veggies with the chicken in your big bowl.  Now its time for the sauce!

Spicy Cream Sauce

2 tbsp. butter
2 tbsp. flour
1 1/2 c. cream
1/4 c. milk
1 c. Parmesan

In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes, making a roux

Slowly add in the cream and milk while whisking to prevent any clumps from forming.  Allow to simmer until you see boiling action.  Stir periodically.

When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until completely melted

To assemble just throw it all in a bowl!


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