Spicy Chicken Pasta(Photo Coming Soon)
By: Barbara Burrell
A dish worthy of company. I just love how well this meal came out. My husband said that it was something he would expect in a restaurant. This meal has a great creamy, slightly spicy sauce that will please your tastebuds.
1 1/2 -2 lbs Boneless Skinless Chicken Tenders (could also use shrimp or a combo)
1 Small Onion (diced)
3 Small Zucchini (diced)
3 Small Yellow Squash (diced)
3 Roma Tomatoes (diced)
1 TBS Garlic (minced)
Olive Oil to Coat Pan (Appx 1/4 -1/2 cup)
1 lb Pasta
1 Cream Cheese (low fat) Brick
1/4 Cup All Purpose Flour
1 Cup Chicken Broth
1 Cup Heavy Whipping Cream
1 TBS Basil Dried Seasoning
1/2 Cup Parmesean Cheese
2 TBS Butter
1/4 Cup Bacon Pieces
Boil Water, add pasta and cook until al dente.
Preheat Oven to 350 degrees Farenheit.
Coat a baking dish with olive oil. Add zucchini, squash, onions, and garlic. Season with salt and pepper. Toss vegetables in olive oil and bake at 350 for 25-30 minutes or until done. While the vegetables are cooking start working on the chicken.
Add Chicken to Frying Pan and cook on medium low heat. Add a small amount of olive oil to a frying pan if needed to avoid sticking.
Season chicken with 1/2 tsp cayenne pepper, 1 TBS salt, 1 tsp pepper, 1 TBS gran.garlic mixture.
Cook until done.
Slice the chicken into strips and add to vegetable mixture.
Take a large sauce pan and add butter until melted. Add 1 tsp salt, 1/4 tsp pepper, 1/4 tsp cayenne, 1 tsp granulated garlic and 1 tsp basil. Stir into butter mixture.
Add flour. Stir until combined.
Add Cream Cheese. melt and combine with the mixture without allowing it to stick.
Add Heavy Whipping Cream and Chicken Broth.
Stir everything together until you see a bubbling occur. Remove from heat and stir in Parmesean Cheese and bacon pieces.
Pour the sauce over the vegetable and chicken mixture and add stir until combined.
*You can add your pasta to the chicken, vegetables and sauce mixture or keep it separate*
This is great served with salad and breadsticks.