She Cooks: Sorta Spicy Chicken Veggie Pasta

Sam and I are *trying* to eat healthier. I found this recipe originally on Pinterest and added a few things (chicken, zucchini), took out a few things (carrots), to make it an "original". We ate it last night and it was really good, not too spicy, and VERY filling. One plate was enough for Sam and we had enough leftovers for both of us.

Yield: Makes 4 large servings or 6 servings (a side would be needed - keep it healthy, don't pick bread)

Ingredients:
1 cup broccoli florets, chopped into small chunks
1/2 red pepper, diced
1 zucchini, diced
2 cups whole wheat pasta (I used penne)
2 boneless, skinless, chicken breasts, cooked (we grilled them)
1/4 cup olive oil
1 garlic clove, minced
3 Tbsp. all-purpose flour
1 1/2 cups milk
2 cups (8 oz package) Sargento Shredded Sharp Cheddar Cheese
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and Pepper, to taste
2 Tbsp. breadcrumbs (optional)

Preheat over to 400 degrees. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or non-stick cooking spray.

Toss broccoli, red pepper, and zucchini on baking sheet. Bake for 15 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package directions. Drain and set aside.

Meanwhile, heat oil (slowly) in a large (deep) skillet over medium heat. Once hot, add garlic and cook 30 seconds. DON'T SCORCH YOUR GARLIC. Whisk in flour and cook one minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add pasta, vegetables, and grilled chicken. Sprinkle breadcrumbs on top and serve.

Enjoy! :)