Chicken Penne & Vegetables

• 12 ounces cooked chicken breasts, diced
• 3 tablespoons all-purpose flour
• 3 tablespoons butter
• 2 cups skim milk
• 1 pinch white pepper
• 1 1/2 teaspoons italian seasoning
• 2 tablespoons parmesan cheese, grated
• 7 ounces penne pasta (whole wheat is good!)
• 2 yellow bell peppers, chopped or 2 orange bell peppers
• 1 zucchini, chopped
• 12 ounces fresh broccoli, chopped
• 6 ounces fresh mushrooms, sliced (optional)
• garlic
• 1 cup monterey jack cheese

1. Preheat oven to 350 degrees.
2. In a pan cook chopped chicken with garlic and other seasonings you like. (I used a little Jamaican Jerk seasoning.).
3. Prepare the white sauce. Place butter in small saucepan (preheated) over medium heat. Once the butter foams, add flour and stir for 1 minute (try not to let it turn brown). Add milk to the mix and continue stirring until it starts to bubble. Reduce heat; simmer for 10 minutes. Add and stir in pepper, Italian seasoning, and parmesan cheese.
4. While white sauce is simmering, boil water for penne. Cook penne about 8-9 minutes and for the last minute add the chopped broccoli.
5. In a large bowl, combine pasta, broccoli, chicken and chopped veggies. Stir white sauce inches Pour all into a large casserole dish. Sprinkle on cheese. Cover with foil or lid. Bake for 20-30 minutes.

chicken breasts, allpurpose, butter, milk, white pepper, italian seasoning, parmesan cheese, penne pasta, yellow bell peppers, zucchini, broccoli, mushrooms, garlic, cheese

Taken from www.food.com/recipe/chicken-penne-vegetables-494931 (may not work)