Chicken, Penne and Vegetables in a Garlic Cream Sauce

Serves 4 



Olive oil

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


Bring a 4-quart pot of water to boil. Add a pinch of salt and a little olive oil to the water. Add pasta and cook according to package instructions. Drain and set aside in a colander. Rinse pot and reserve for later use.


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.

In the 4 quart pot, melt 4 tablespoons butter over medium heat; add garlic. Cook for 1 minute, then whisk in flour and stir until smooth. Add chicken broth, cream cheese, pepper and garlic powder. Continue cooking, stirring occasionally, until sauce is smooth and thickened. Remove from heat and gently stir sauce into chicken and vegetables. Add salt.


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.