Ingredients
- 1 1/2 lb. chicken breasts, boneless and skinless, poached, and cut into 1/2 inch squares (approx 590g)
1 T peppercorns
1 t rosemary leaves
1 t thyme leaves
2 bay leaves
4 T all purpose flour [used Wondra]
4 T Smart Balance Light
12 oz skim milk
2 T black pepper
Italian seasoning [substitution: 1 T basil, 2 t oregano, 1 t cumin seed, 1 t rosemary leaves, 1/2 t cayenne]
2 T parmesan cheese, grated
1 box (13 1/4 oz) penne pasta, whole wheat
2 heads, approx. 12 oz, broccoli, chopped (approx 383g)
1 T olive oil
3 yellow or orange bell peppers, chopped (approx 502g)
6 cloves garlic, minced (approx 23g)
2 large onions, chopped (approx 334g)
2 small zucchini, chopped (approx 414g)
1 med. head of cauliflower, chopped (approx 684g)
8 oz. mushrooms, sliced (approx 227g)
1 cup reduced-fat or part-skim shredded cheese
nonstick cooking spray
Description
My Third Version Of This Recipe, Which Is Essentially Doubled From The Orignal. Makes So Much I Had To Cook It In The Turkey Roasting Pan. Borrowed From SP's Chef Meg. Her Intro:
Spark Recipes
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