With the end of summer near (not that you can tell with this weather) I try to squeeze in as many summer menu items as I can to cook. Well except for the ones I am sick of. This one is one I am definitely not sick of. I can eat this all year round. Sweet summer vegetables, creamy parmesan cheese sauce over farfalle pasta. Need I say anything more. I hope everyone has a fabulous weekend!
1 pound Farfalle (Bow Tie) Pasta, Cooked1 Tablespoon Olive Oil
1 clove Garlic, Smashed And Minced
½ cups Julienned Sweet Red Pepper
½ cups Julienned Sweet Yellow Pepper
½ cups Julienned Carrots
1 cup Frozen Peas
1 cup Broccoli Florets
1 cup Grape Tomatoes, Halved
½ cups Chopped Onion
1 Tablespoon Butter
1 cup Heavy Cream
1 cup Grated Parmesan Cheese
½ teaspoons Each, Salt And Pepper
Fresh Flat Leaf Parsley, For Garnish
DirectionsMelt olive oil in a large skillet over medium-high heat. Add chicken and garlic; cook, stirring occasionally, for 6 to 8 minutes or until chicken is lightly browned. Remove from the skillet.
In the same skillet, add bell pepper, carrots, peas, broccoli, tomatoes and onion; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are crisp-tender.
In a sauce pan over medium-low heat, melt butter. Add heavy cream, parmesan cheese, salt and pepper. Whisk until cheese is melted.
Add the pasta to the veggies; pour sauce over the top. Cook over low heat, stirring occasionally, for 3 to 5 minutes or until heated through. Garnish with fresh flat leaf parsley and more parmesan cheese.
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