My husband didn't want our usual chicken and peppers dish this week, but that's what I had originally planned for dinner. He wanted pasta. So, this was the end result and if his stomach could hold that much food, he would have eaten every last bit! Believe it or not, if you serve 4 with this batch, it's around 725 calories per serving, but if you add a salad and serve 6, it's only about 500 calories per serving. You'd think pasta with a cream sauce would be far worse for you, but this isn't too bad. Enjoy!
- 2 chicken breasts, sliced thin
- 1 cup chicken stock
- 2 tbsp italian seasoning
- 3 peppers, cut in strips (red, orange, yellow)
- 1 Onion, sliced thin
- 2 tbsp butter
- 1/4 cup flour
- 2 cups milk
- 2 Bouillon cubes, chicken
- 3 tbsp Balsamic vinegar
- 1 tbsp minced garlic
- 2 tbsp olive oil
- 4 cups pasta, cooked and drained
- 1 tbsp salt
- 1 tsp pepper
1. Start pasta water, start pasta when you add chicken to saute mix.
2. In skillet, saute peppers, onions, seasoning mix, and balsamic in olive oil with salt and pepper until vegetables are soft.
3. Start making cream sauce in small saucepan by melting butter and adding flour. Toast lightly (california blonde) to make a light roux. Add in stock and cold milk slowly, whisking to ensure there are no lumps. Cook until thick like a gravy.
4. Add bouillon cubes and chicken and cook until chicken is done.
5. Slowly add cream sauce to chicken mixture and stir to mix in completely.
6. Serve over pasta of your choice with a side salad.
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