This pasta with chicken and vegetables is one of our favourites. The nutmeg adds a unique restaurant-style flavour.
Creamy pasta with chicken and vegetables
Ingredients
- 2 cups Pasta your choice
- 1 cup Broccoli florets
- 1 cup Cauliflower florets
- 1 cup Carrots sliced
- 1 Bell pepper diced
- 2 Chicken breasts cooked and chopped
- 1 cup Cherry tomatoes optional
- 3 tbsp Butter
- 1 Small onion diced
- 3 tbsp All-purpose flour
- ½ tsp Salt
- ½ tsp Black pepper
- ½ tsp Ground nutmeg
- 2 cups Milk
- Parmesan cheese
Instructions
- In a large pot, boil pasta to al dente.
- Boil or steam broccoli, cauliflower and carrots until just tender. You can use frozen. I will often boil my pasta and vegetables in the same pot, at the same time. If I am using frozen vegetables, I add them when the pasta is about half done.
- In a second large pot, melt butter over medium heat.
- Add onion and sauté.
- Add flour and stir to prevent lumps.
- Stir in salt, black pepper and nutmeg.
- Add ¼ cup of milk and stir. When there are no lumps, slowly add the remaining milk.
- Reduce heat to medium-low and continue stirring until sauce thickens. The milk-based sauce will stick to the bottom of the pan if you don’t stir it.
- Once thickened, add diced bell pepper and cooked chicken.
- Add pasta and cooked vegetables when they are ready.
- Add cherry tomatoes, if using, and cook until heated through.
- Sprinkle with parmesan cheese.
Nutrition
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