Creamy Chicken & Veggie Pasta |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Adapted from a few different recipes. My picky fiance loved it! A great way to get in a lot of veggies, and you can't even tell that it's whole wheat pasta. Ingredients:
3 -4 tablespoons minced garlic |
1 teaspoon bay leaf |
1 teaspoon basil |
1 tablespoon more for stronger flavor italian seasoning |
2 tablespoons olive oil, divided |
1 zucchini |
1 yellow squash |
8 ounces fresh mushrooms |
4 -6 ounces spinach |
4 -6 ounces frozen peas |
16 ounces ricotta cheese |
1 pint heavy whipping cream |
480 g whole wheat pasta |
2 -3 lbs boneless skinless chicken breasts |
italian cheese blend |
Directions:
1. Combine garlic, bay, basil, seasoning, and 1 tablespoon olive oil in a plastic bag. Marinade anywhere from 5 minutes to overnight, to allow the flavors to blend.
2. Cut chicken into strips or bite size pieces. In large skillet, saute remaining 1 tablespoon oil 5-10 minutes or until cooked throughout. Set aside.
3. Cut zucchini, squash, mushrooms into bite size pieces. In large skillet, heat approximately 1/2 of garlic mixture. Add cut vegetables; cook 10 minutes or to desired doneness.
4. Meanwhile, boil pasta according to package directions.
5. In large pot, combine all ingredients. Be sure to add the rest of the garlic mixture. Heat and stir over medium heat for 10 minutes or until hot throughout. Mixture will be creamy, but will not have much (if any) extra liquid.
6. Garnish with cheese and serve hot.
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