Ingredients:
- 300g chicken breast, sliced into thin strips
- 200g colorful bell peppers (red, yellow, and green), sliced
- 200g mushrooms, sliced
- 300g pasta (penne or fettuccine)
- 50g butter
- 50g all-purpose flour
- 500ml milk
- Salt and pepper to taste
- 1 sweet potato, peeled and diced
- 1 small butternut squash, peeled and diced
- Olive oil for roasting
- Leafy salad for serving
Instructions
- Preheat the oven to 200°C (400°F).
- In a large pot, bring water to a boil and cook the pasta according to the package instructions. Once cooked, drain and set aside.
- In a separate pan, melt the butter over medium heat. Add the flour and stir continuously until the mixture forms a smooth paste, known as a roux.
- Gradually pour in the milk while whisking continuously to avoid any lumps. Cook the sauce over medium-low heat until it thickens and coats the back of a spoon.
- Season with salt and pepper to taste.
- In a separate skillet, heat some olive oil over medium-high heat. Add the chicken strips and cook until they are golden brown and cooked through.
- Remove the chicken from the pan and set aside.
- In the same skillet, add the sliced bell peppers and mushrooms. Sauté until they are tender and slightly caramelized.
- Remove from the heat.
- In a baking dish, combine the diced sweet potato and butternut squash. Drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20-25 minutes or until they are tender and golden.
- Add the cooked chicken, sautéed bell peppers, and mushrooms to the white sauce. Stir well to combine all the ingredients.
- Place the cooked pasta in a large serving dish, and pour the creamy chicken and vegetable mixture over
- Toss gently to coat the pasta evenly.
- Serve the creamy chicken pasta alongside the roasted sweet potato and butternut squash. Add a side of leafy salad for freshness.
Enjoy your delicious creamy chicken pasta with colorful bell peppers, mushrooms, and a side of sweet potato and butternut squash!
