Friday, February 17, 2012

Chicken Pasta Primavera with Creamy Garlic Parmesan Sauce

I saw this entree in a grocery store and thought, "I could make that!"  My kids love it, they think it's really delicious.

2 cups bow tie pasta
1/4 cup Olive Oil
1 3-pound rotisserie chicken, cut in bite-size pieces (or 2 large boneless/skinless chicken breasts, cooked and cut into bite-sized pieces
2 large carrots, cut into 1/2" coins
1 bunch asparagus spears, cut into 1 1/2" pieces
1 medium head broccoli florets, cut into bite-sized chunks
1/4 cup butter
1/4 cup flour
2 cups whole milk
1/2 cup heavy cream
1/2 cup chicken stock
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/4 teaspoon garlic powder
1/3 cup Parmesan cheese                                                                                                                           
  1. Bring 6 cups water, olive oil and a small palm of salt in a large pot to a boil.  Add pasta, cook until tender, about 12-15 minutes. Drain.
  2. In another pot of boiling water, add carrots.  Cook for 10 minutes.  Add remaining vegetables to carrots and cook another 10 minutes until all vegetables are tender.
  3. Meanwhile, make sauce.  Melt butter in 2-quart saucepan, add flour.  Cook for 5 minutes.  Add remaining ingredients except cheese,stirring constantly.  Bring to boil, then simmer until sauce is thickened.  Add cheese until incorporated.  
  4. Combine pasta, chicken, vegetables and saugce in a serving bowl.  Serve immediately.

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