Delicious Creamy Chicken Vegetable Pasta
One pot family favorite meal without balsam of Peru
Ingredients
- 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
Instructions
- 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.