Ingredients :
- 1 box high fiber spaghetti
- 8 boneless, skinless chicken thighs, boiled and cut up
- 1 yellow pepper diced
- 1 orange pepper diced
- 1 onion diced
- 1 yellow squash diced
- 1 small head broccoli diced
- 1 small can la seur peas
- 1/4 stick butter
- 1 spoon minced garlic
- 1/2 pint light cream
- Basil, oregano, salt, pepper
- Parmesan cheese
Method :
- Preheat oven to 400, drizzle all the veggies (minus the broccoli and peas) in olive oil, salt, pepper, roast for 40 minutes
- Boil the pasta, reserve a little liquid, drain and set aside.
- In a large Dutch oven melt the butter over medium high, add the garlic and stir repeatedly until fragrant. Add the cream and whisk together with 1/3 cup parmesan. Let thicken.
- Reduce heat and Add garlic, peas, and chicken. Stir. Add the roasted veggies and pasta, toss a and serve with a garnish of black pepper and parmesan
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