Cheap and Easy Farfalle Primavera

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It’s late, you’ve been working your hands to the bone and all you need is comfort….cheap and easy comfort. Here I come to save the day! If you are looking for a wickedly stupid-easy recipe, for next to nothing, turn to this one. And as a bonus for you ladies out there – Farfalle looks like a Chippendale’s bowtie. *wink*

Cheap and Easy Farfalle Primavera

16 oz piccolini farfalle
2 chicken boobs (diced)
1 medium zucchini squash (sliced)
1 medium yellow squash (sliced)
1/4 small yellow onion (chopped)
1 head broccoli (cut into florets)
2 carrots (peeled and chopped)
5 small tomatoes (seeded and diced)
2 garlic cloves (crushed)
1 t olive oil
Salt and pepper

Sauce:
3 T butter
3 T flour
2 c milk
3-4 T parmesan cheese
Salt and pepper

1. Cook pasta according to package instructions. Drain and add to large serving bowl.
2. Meanwhile, in a large skillet, sauté chicken in olive oil, salt and pepper for 6-8 minutes. Once chicken has cooked, transfer it to a plate and set aside.
3. Add all the veggies (except the tomatoes) to the same skillet that you sautéed the chicken and steam/saute for 3-4 minutes with 1/4 cup of water. Add the tomatoes during the last minute. Transfer to the plate with the chicken.
5. Melt the butter in the skillet, slowly whisk in flour. Add milk, salt and pepper and cook until the sauce thickens. Add the cheese.
6. In large serving bowl, toss pasta, chicken, sautéed veggies with parmesan sauce. Season with salt and pepper to taste…and extra parmesan cheese if you like.

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Categories: Commingling

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