Creamy Chicken and Vegetable Pasta

Source- Stephanie Cooks

Sometimes I don't have a story for why I pick a recipe.  This looked good months ago when it came up in my Google Reader.  I just browsed through my saved recipes when making my weekly menu, and this recipe looked good.

The one change I made was to cook everything in one pot.  I hate dirtying dishes, so I'd rather take a bit longer to cook everything and only dirty one dish.  I cooked the pasta and broccoli first.  Then the chicken, and then continued the dish as the directions specified.  Note- I changed the directions to reflect how I cooked.

Ingredients

• 8 ounces pasta (used rigatoni)
• 1 cup broccoli
• 1lb chicken, cubed
• 1 cup mushrooms, diced  (used 7oz can)
• 3 cloves garlic, crushed
• 1/4 cup onion, diced
• 1 tbsp. flour
• 1 1/3 cup 1% milk 
• Salt & Pepper
• 2 tbsp. light cream cheese
• 1/4 cup grated Parmesan cheese
• 1/8 tsp. red pepper flakes
  

Preparation

• Cook the pasta according to package directions.
• Add broccoli to the pasta during the last couple of minutes of cooking.  Drain.
• Add oil to skillet. 
• Cook chicken until no longer pink and slightly browned. 
• Remove from pan.
• Add the onions and mushrooms to same pan. Stir occasionally. Cook until soft.
• Add the garlic, stir well, cook for about 30 seconds.
• Add the flour, stirring it into the veggies. 
• Pour in the milk and whisk continually until well combined.
• Cook until it thickens, about 10 minutes. Once it thickens add the salt and pepper to taste. 
• Lower the heat, stir in the cream cheese. Continue stirring until well combined.
• Add the parmesan cheese, stirring until combined.
• Add the red pepper flakes, chicken, pasta, and broccoli to the skillet. 
• Allow to heat over low heat until all ingredients are hot.

Next Time- This recipe had great flavor.  Nothing needs to be changed.