Confetti Chicken and Pasta

I made this out at my parent's house the other night. You would have thought my Mom was eating at a 4 star restaurant! LOL! She LOVED it. It was good! Came together very quick and easy. Plus no oven time which is a must in this horrible heat wave! I love how colorful the veggies are - makes me feel like I'm eating healthy even though the sauce is make with half and half! Complete the meal with a lettuce salad and some garlic bread!

Confetti Chicken and Pasta

16oz penne pasta
2T olive oil
2 boneless skinless chicken breast - cut into chunks
1/2C onion - diced
2 cloves garlic - minced
1 yellow bell pepper - chopped (I used mini bells so I could get more color - 2 each red, yellow, orange)
1C broccoli florets
1C asparagus - chopped
2T butter
2T flour
2C half and half
1/4tsp crushed red pepper flakes
1C shredded Parmesan


Cook the pasta according to package directions. Drain. Meanwhile heat the oil in a large skillet. Cook the chicken (I used a Grillmates Chicken Rub on it) over medium high heat until done and golden. Remove from the skillet and let rest on a large plate.
In the same skillet, over medium high heat, saute the onions for 2 minutes. Add the garlic and the bell peppers. Saute another 2 minutes. Toss in the broccoli and asparagus. Cook until veggies are tender. Add veggies to the plate the chicken is on.
In the same skillet (it's a one skillet wonder!) melt the butter. Whisk in the flour and let cook 1-2 minutes. Slowly add in the half and half, whisking constantly to prevent lumps. Sprinkle with the red pepper flakes. Simmer the sauce until thickened - about 5-10 minutes. Remove from the heat and stir in the cheese. Stir until cheese is melted and combined.
Add the pasta to your sauce and stir to combine. Stir in the chicken and veggies. 1