How to Make Briana's Creamy Chicken and Pasta

This is a great meal for those cold days when you want something creamy and comforting. It's easy to make, and with the tender chicken, noodles and crisp vegetables, is sure to be a hit.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 boneless, skinless chicken breasts
• 3 cups penne rigate pasta or egg noodles
• 1 ½ cups frozen peas
• 1/2 cup julienned or sliced fresh carrot
• 1/4 cup diced onion Sauce:
• 2 tbsp butter or margarine
• 2 tbsp flour
• 1/4 tsp salt
• 1 ½ cups milk
• dash of black pepper

1. Bake the chicken breasts in an oven at 400 degrees for 20 minutes or until just done. Be sure not to overcook the meat, but allow for longer cooking time if the breasts are thick, or if you started with frozen meat. Cut into bite-sized cubes and set aside.

2. Cook your pasta according to the package directions, drain and set aside. If you like, you can use rigatoni or cavatappi in place of the penne rigate pasta.

3. In a small saucepan, melt butter over low heat. This is the start of your sauce.

4. Stir in the flour, salt and pepper. For a different flavor, you may also add a bit of garlic powder.

5. Add in the milk. Cook over medium heat, stirring constantly, until it begins to thicken. Don't cook it too much, as you'll be adding it to the other ingredients in the next step, and cooking it more. It will continue to thicken as it combines with the other ingredients.

6. In a large, deep pan, sauté onions until tender. Add the chicken, pasta, and sauce.

7. Cook over low heat for about 10 minutes. Add peas and carrots, and cook an additional 5-10 minutes. Be sure to stir frequently throughout cooking. Do not overcook after adding the vegetables. They should be warm but still crisp.