2 C uncooked, penne pasta
2 boneless, skinless chicken breasts cut into bite-sized pieces1/2 C chopped onions
1-2 TBSP olive oil
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 C chopped asparagus
2 minced garlic cloves
2 TBSP butter
1 TBSP flour
1 1/2 C milk
4 oz. cream cheese
1/2 C Pecorino Romano cheese
1 TBSP parsley flakes
Cook chicken and onions in oil in a skillet until chicken is cooked thoroughly.
Add peppers, garlic, and asparagus and cook for one to two minutes.
Remove from heat and cover to keep warm.
Melt butter in a saucepan.
Stir in flour.
Stir in milk until blended well.
Bring to a boil for about two minutes (stir constantly).
Add the cream cheese and romano cheese and salt and pepper to taste.
Stir until cheese is completely melted and blended.
Drain the pasta.
Mix pasta, vegetable/chicken mix, and sauce in a large bowl.
Top with parsley.
This is so good and makes eating vegetable tasty for picky eaters!