- 3 Chicken Breasts, cut into 1-inch chunks (about 18 ounces)
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp extra virgin olive oil
- 1/2 cup onion, chopped
- 1 tbsp garlic, minced
- 2 1/2 cups uncooked penne pasta, (wheat free for Balsam of Peru avoidance)
- 1/4 cup water
- 2 cups chicken broth
- 1 cup chopped broccoli, fresh
- 3/4 cup chopped red bell pepper
- 1/2 cup chopped carrots
- 1/2 cup peas, frozen
- 4 oz cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- garnish, chopped fresh parsley
Cut chicken breasts into 1-inch chunks, season with salt and pepper; set aside
In Enameled Cast Iron Dutch Oven, heat the olive oil over medium heat. Add the onions and cook until softened, about 4 minutes. Add the diced chicken to the pan and cook until brown on both sides. Stir in the garlic and cook additional 1-2 minutes.
Add the chicken broth, water, uncooked pasta, broccoli, red bell pepper, carrots and peas. Stir and bring to boil.
Reduce heat to low and simmer covered for 20 minutes.
Uncover and cook until most of the liquid is absorbed.
Remove from heat. Stir in cream cheese, mozzarella cheese and parmesan cheese. Stir to combine. Divide equally into 4 bowls and garnish with parsley.
Calories: 658kcal | Carbohydrates: 54.4g | Protein: 46.9g | Fat: 28.6g | Saturated Fat: 11.8g | Cholesterol: 135mg | Sodium: 1429mg | Fiber: 3.8g | Sugar: 4.2g | Calcium: 322mg | Iron: 2mg