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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Turning otherwise humble ingredients into something really good is what I love about accidently coming up with my own recipes. I hope you try and enjoy it...its just plain good! Ingredients:
1 1/2 lbs chicken tenders, diced |
1 lb of pepper stir fry vegetables |
2 garlic cloves, minced |
1 lb mafalda pasta |
1 1/2 cups milk |
1/2 cup light cream |
1 cup chicken stock |
6 tablespoons butter |
6 tablespoons flour |
3/4 cup parmasane cheese |
salt |
pepper |
nutmeg |
Directions:
1. Boil pasta as indicated for aldente. Set aside.
2. Heat skillet over medium. Use olive oil or non stick spray. Saute garlic, frozen veggies (BirdsEye frozen veggie section), and chicken until chicken is no longer pink. Set aside.
3. Melt 6 tablespoons of butter in a saucepan. Add flour and cook for one minute. Using a whisk, incorporate milk, cream, and stock into the butter/flour mixture. Whisk on medium-high heat until thickened. Remove from heat adding 1/2 cup of cheese (reserving 1/4 cup of cheese for later) and spices.
4. Combine pasta, cream sauce, and veggie/chicken mixture. Pour into greased 9x12 pan. Sprinkle with remaining 1/4 cup of parmasane cheese. Bake at 375 for aprox. 20 minute or until bubbly.
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