Chicken, Penne and Vegetables in a Garlic Cream Sauce
3boneless skinless chicken breastscubed
2cupszucchinisliced 1/8-inch thick
2cupsyellow squashsliced 1/8-inch thick
1red bell peppersliced 1/8-inch thick
2large cloves garlicminced
115 oz. can chicken broth
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.
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