Confetti Chicken Pasta

I saw this recipe on Pinterest from Bake Cakery and I knew it would be a huge hit in our house. After strawberry picking, we hit up the Froberg Farms market so Miss F could pick out all sorts of fruits and vegetables.  I knew this pasta would be the perfect use for the huge variety of veggies we bought.  C only ate half of his, not because he didn't enjoy it, but because he had a "snack" of 14 cookies with milk earlier in the afternoon.  Miss F tried everything, but she apparently likes red bell pepper more than "sour" yellow bell pepper.  So strange.

Confetti Chicken Pasta

16 ounces penne pasta
2 boneless skinless chicken breasts, cut in 1″ cubes
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoon olive oil, divided
½ cup onion, diced
1 yellow bell pepper, chopped
1 cup broccoli florets
2 cloves garlic, minced
1 cup cherry tomatoes, quartered

Prepare the pasta per package directions, drain and set aside. Sprinkle the chicken breast with salt and pepper. Heat 1 tablespoon oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sautéing the onions, bell pepper and broccoli for 4 minutes. Add in the garlic and tomatoes and sauté another minute. Remove the vegetables to the bowl with the chicken. Add the pasta and pour the spicy cream sauce over top, toss to coat. Serve.

Spicy Cream Sauce
2 tablespoons butter
2 tablespoons flour
2 cups half & half
¼ teaspoon of red pepper flakes
1 cup Parmesan

In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Whisk in the flour and cook for a minutes. Slowly add in the half and half while whisking to prevent any clumps from forming. Sprinkle in the red pepper flakes, bring to a boil to thicken the sauce. When your sauce begins to thicken and bubble, turn off the heat and stir in the parmesan.

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