Skillet Greek Chicken Pasta

• 2 cups whole wheat rotini, uncooked
• 3 boneless skinless chicken breast, cubed
• 2 medium sweet bell peppers (any colour or alternate vegetable), diced
• 1 yellow onion, diced
• 2 tablespoons whole wheat flour
• 1/4 cup low fat milk
• 1/4 cup reserve pasta water
• 1/2 tablespoon oregano
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• Garnish dish with crumbled feta cheese and parsley

1. Cook pasta as directed on the package. Save reserve pasta water for step 4 and 5
2. Heat vegetable oil on skillet over medium heat. Mix black pepper over chicken and add to skillet. Cook each side for 3 minutes until golden brown and cooked through. Once done, remove chicken from skillet and set aside in a bowl.
3. In the skillet, brown onions. Mix in bell peppers and cook until slightly browned. Once done, remove onion/pepper mixture and set aside in the bowl with the chicken.
4. Add flour to skillet and whisk for 20 seconds. Add milk, pasta water, chili flakes, and oregano, and whisk for about 1 minute to remove lumps.
5. Add chicken and vegetables back to the skillet. Add any extra reserve pasta water to achieve desired consistency. Mix and heat for 2 minutes. Garnish and enjoy.

whole wheat rotini, chicken, sweet bell peppers, yellow onion, whole wheat flour, milk, reserve pasta water, oregano, black pepper, red pepper, feta cheese

Taken from food52.com/recipes/24824-skillet-greek-chicken-pasta (may not work)