Chicken Pasta with Vegetables

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 6 spears Broccoli, Roughly Chopped
• 12 whole Baby Portabella Mushrooms, Quartered
• 6 cloves Garlic, Chopped Finely
• 2 whole Chicken Breasts, Pre-roasted And Shredded
• 1/4 cups Chopped Basil
• 1 whole Onion, Chopped
• 2 cups Thick White Sauce
• 1/2 cups Sour Cream
• 1/2 cups Parmesan, Canned (It Melts Smoother)
• 1 cup Chicken Broth
• 1 pound Fusilli Bucati Pasta
• 1/4 cups Basil Chiffonade, For Garnish
• 13 cups Shredded Parmesan, For Topping
• 1 whole Tomato, Sliced

1. 1.
2. In a 10 deep skillet, heat olive oil and butter over medium high heat.
3. Saute broccoli, portabellas and garlic.
4. Layer chicken on top of vegetables.
5. Add onion and chopped basil.
6. 2.
7. In a sauce pan, heat white sauce over medium heat.
8. Add sour cream & parmesan.
9. Stir until combined and melted.
10. 3.
11. Pour white sauce over the top of the mixture and with a spoon, lightly wiggle the white sauce down, trying not to disturb the ingredients.
12. Let it simmer on medium low for approximately 10-15 minutes.
13. At this point if you feel youd like to thin down the sauce, you can do so by adding the chicken broth, a little at a time.
14. 4.
15. At this point, start cooking the pasta according to package instructions to al dente.
16. 5.
17. Sprinkle basil chiffonade over the white sauce, then the shredded Parmesan, and then arrange tomato slices on top of the mixture.
18. 6.
19. Place skillet under the broiler on high for approximately 5-7 minutes until the cheese starts to brown.
20. 7.
21. Serve over the pasta.

olive oil, butter, broccoli, portabella mushrooms, garlic, chicken breasts, basil, onion, white sauce, sour cream, parmesan, chicken broth, bucati pasta, basil chiffonade, parmesan, tomato

Taken from tastykitchen.com/recipes/main-courses/chicken-pasta-with-vegetables/ (may not work)