1 ¼ cups penne
2 tablespoons butter
3 boneless skinless chicken breasts, cubed
1/3 cup chopped onion
2 cups zucchini, sliced 1/8-inch thick
2 cups yellow squash, sliced 1/8-inch thick
1 red bell pepper, sliced 1/8-inch thick
4 tablespoons butter
2 large cloves garlic, minced
3 tablespoons flour
1 (15 oz.) can chicken broth
3 oz. cream cheese
1/2 tsp. pepper
1/4 tsp. garlic powder
1 tsp. salt
1/4 cup grated Parmigiano-Reggiano
In a large skillet melt 2 tablespoons butter over medium-high heat. Add chicken. Cook until chicken is browned and fork tender, about 5 minutes. Add onion, zucchini, yellow squash and bell pepper. Continue cooking, stirring, until vegetables soften.
Return skillet to medium heat and cover. Cook, stirring occasionally, for 5 minutes or until mixture is hot and bubbly. Sprinkle with grated Parmigiano-Reggiano and serve immediately.
Serve with garlic bread and salad, if desired.
Printed from www.TheComfortofCooking.com