Its Recipe Tuesday and today I want to share with you another delightful dish that I’m sure you will enjoy. If you do decide on making this amazing dish please share your experience with me. Now on to our recipe!
1 lb chicken breast, cubed
1 red, green and yellow bell pepper, cut into strips
1 package pasta
1 onion, sliced into rings
1 can corn, drained
1 tomato, diced
1 cup shredded Mexican blend cheese
1 cup milk
3 tablespoons butter
1. Cook chicken breast in a small skillet. At the same time,
set pasta to cook in a pot.
2. In a second skillet add 2 tbsp olive oil and all your diced
vegetables to high heat for 8 minutes, turning constantly. Add milk and butter
to the vegetables for the last two minutes and reduce heat to low.
3. Allow vegetables and milk to simmer so that it creates a
creamy consistency. Pour creamy vegetable mixture over cooked pasta, toss. Add
chicken breast and cheese to the pot and mix well.
4. Allow casserole to sit for five to ten minutes till cream