Recipe created by Jenn's Food Journey
1 stick (1/2 cup) unsalted butter
2 Tablespoons all purpose flour
1 pint heavy cream
1-2 cups freshly shredded parmesan cheese
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 large or 2 small boneless, skinless chicken breasts, cooked and diced or sliced
2 small red bell peppers (or 1 large one will do), thinly sliced
1 teaspoon olive oil
1 small zucchini, thinly sliced
2 Tablespoons fresh chopped parsley
1 lb angel hair pasta
In a saucepan, melt the butter over medium low heat. Add the flour and stir to combine. Let cook for 1 minute. Slowly whisk in the heavy cream. Sprinkle in cheese a little at a time (the more cheese you add the more parmesan flavor you will get) until melted and smooth. Season with garlic salt and pepper. Let simmer on very low heat until thickened. (Do not let this boil or you will get a grainy sauce)
Meanwhile, cook pasta according to package directions; drain. Add the oil into a small skillet over medium heat. Add the peppers and saute for 2 minutes. Add the zucchini and saute another minute or two or until the veggies are to your liking.
When the sauce is ready, add the chicken and vegetables to it. Toss in the parsley and pour sauce over pasta; toss to coat. Season with salt and pepper to taste. Enjoy!