A truly colorful and delicious blend of veggies, whole wheat pasta and seasoning.
Normally, I love Rebekah's blog for great desserts -- when I saw her post this yummy pasta recipe, I knew it would be one our family would enjoy.
All those colorful veggies in one place! Yum.
Colorful Chicken Linguine - Adapted from Food, Family and Fun!
{Print Recipe}
16 oz whole wheat linguine pasta
1 chicken breast, cooked and shredded {or, diced}
1 T olive oil
2 medium carrots, julienned
3 medium bell peppers (a variety), julienned or diced
8oz fresh mushrooms, sliced
1 bag broccoli florets
1 T corn starch
2 C chicken broth
1/4 tsp. thyme
3 T sour cream
1/2 C Parmesan cheese, grated
Begin by boiling the pasta according to the directions on the box. Remove from heat and drain the pasta when done.
Meanwhile, saute the carrots, and mushrooms in the olive oil over medium heat for about 5 minutes.
Add in the peppers, broccoli and shredded or diced cooked chicken.
Mix together the corn starch, broth, and thyme. Add to the cooking veggies.
Simmer for 10 minutes, stirring occasionally.
As you simmer your dish, some of the liquids will evaporate and the corn starch will start thickening the mixture.
Remove from the heat and stir in the sour cream.
Sprinkle with cheese and stir the cheese into the veggie mixture.
Combine the pasta and veggie mixture together in a large bowl, stirring well to combine.
Serve warm.
