INGREDIENTS
Veggies & Pasta
16 oz
Whole Wheat Penne Pasta (always cook al dente in salt water according to pkg directions)
2 tbsp
olive oil, divided
2
Boneless Skinless Chicken Breasts, cut in 1″ cubes
1/4 tsp
salt
1/4 tsp
pepper
1/2 cup
Onion, diced
2 cloves
Garlic, minced
1
Yellow Bell Pepper, long thin slices (mom uses red, yellow and orange…)
1 cup
Broccoli florets
1 cup
Asparagus, chopped in 1″ pieces
1 cup
Grape tomatoes
Spicy Cream Sauce
2 tbsp
butter
2 tbsp
flour (I used whole wheat)
2 cups
half & half
1/4 tsp
red pepper flakes
1 cup
Feta cheese (mom uses Parmesan)