Satisfying Chicken, Veggies & Pasta

Ingredients

• 6 ounces linguine
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 3 tablespoons butter
• 1 cup asparagus, chopped
• 1 cup carrot, sliced (or may be chopped)
• 1/4 cup red bell pepper, chopped
• 3/4 cup sugar snap pea (or a mixture of sugar snap peas and snow peas)
• 2 teaspoons italian seasoning
• 3 tablespoons flour
• 2 1/4 cups milk
• parmesan cheese, freshly grated (to taste)

Directions

1. 1

   In an 8 quart pan, cook pasta according to package directions. Drain and then keep warm.

2. 2

   While cooking pasta, rinse chicken and pat dry with paper towels. In a large skillet cook chicken in butter over medium heat for 8-10 minutes until tender and no longer pink. Remove chicken from skillet and keep warm.

3. 3

   Add veggies and seasoning to the skillet. Cook and stir for 5-7 minutes or until veggies are tender.

4. 4

   Stir together the flour and milk; then add to veggies in the skillet.

5. 5

   Cook and stir over medium heat until thickened and bubbly.

6. 6

   Pour mixture over pasta in the 8 quart pan and cook over medium low heat until heated through. (You may season with salt and pepper to taste at this point too).

7. 7

   Serve pasta onto individual plates and top with warmed chicken and the freshly grated parmesan.