16 oz short cut pasta
3 boneless skinless chicken breasts, cooked, chopped
8 oz mushrooms, sliced
1 red onion, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno, finely chopped
4 tbsp. olive oil, divided
3 tsp. creole seasoning, divided
¼ tsp. salt
6 cloves garlic, finely chopped
6 tbsp. flour
1 tsp. dried oregano
1 ½ cups shredded Parmesan cheese
1 cup chicken broth
1 cup milk
Cook pasta in salted boiling water for 8 minutes. Drain and toss with a little olive oil to prevent pasta from sticking together.
Heat 1 tbsp. olive oil in a large skillet over medium high heat. Add onions and bell peppers. Sauté for 5 minutes and then add mushrooms, ¼ tsp. salt and 1 tsp. creole seasoning. Continue to cook for 5-10 more minutes until vegetables are slightly softened.
In a large pot heat 3 tbsp. olive oil over medium heat. Add chopped garlic and cook for 30 seconds while stirring. Whisk in flour. Cook for 1 minute while stirring. Slowly whisk in chicken broth. Be sure there are no lumps. Whisk in milk. Bring mixture to a simmer. Allow to simmer for a couple minutes to thicken. Reduce heat and add parmesan, oregano, and 2 tsp. creole seasoning. Whisk until cheese melts.
Combine cooked pasta, cooked chicken, sauteéd vegetables, and cream sauce. Toss until well combined. Serve immediately while hot.
Greer’s Market & Catering (multiple locations)
Catering inquiries: 251.380.7781