Chicken Vegetable Casserole
Ingredients
12 oz chicken breasts, pre-cooked and diced
2 Tbsp all purpose flour
2 Tbsp butter, unsalted
10 oz skim milk
1 pinch white pepper
1 tsp Italian seasoning
1 Tbsp parmesan cheese, grated
7 oz whole wheat penne pasta
2 yellow or orange bell peppers, chopped
1 zucchini, chopped
2 heads fresh broccoli, chopped
1/3 cup monterey jack cheese
nonstick cooking spray
Directions
Preheat oven to 350 degrees. Spray 9 x 13 casserole dish with nonstick cooking spray
Pasta:
Cook pasta according to package directions, omitting salt. During the last two minutes of cooking, add chopped broccoli. Drain and set aside.
Sauce:
Preheat small pan over medium heat. Add butter and allow it to melt. Add flour and stir for about a minute. Add milk and continue to stir until it starts to bubble. Reduce heat and stirm in pepper, italian seasoning and parmesan cheese. Simmer for 10 minutes.
In a large bowl, combine the pasta mix, chicken and remaining chopped vegetable. Pour sauce over the top and mix to coat. Pour into the baking dish. Sprinkle with the cheese. Cover and bake for 20 minutes. Remove cover and allow cheese to fully melt.