1 1/2-2lbsboneless skinless chicken breast, cut to 4" pieces for easier cooking
2medium zucchini
8ozmushrooms or asparagus
1/3cupsun dried tomatoesin oil or dry
2clovesgarlicsliced or 1 tablespoon minced
1.3cupParmesan or Romano Cheesegrated
2cups milk
pinchcoarse kosher salt to taste
pinchcoarse black pepperto taste
1tablespoonchicken bouillonThis is what will give the sauce more rich delicious chicken flavor
2teaspoonscornstarchup to a tablespoon of cornstarch
1/2cupheavy cream if desired for additional creaminess
Instructions
Cook the pasta according to the directions and drain.
Cut the chicken, pat it dry with a paper towel. Heat the skillet until it's hot. Then add in a little oil, and place the chicken in the pan. Don't move the chicken until it's golden and brown. Then turn once to cook the other side. (more details in the post)
Once chicken is cooked to 165° remove from the pan and set aside.
Add a small amount of oil to the pan and cook the vegetables until aldente, about 3 minutes. Then remove them and set aside.
Now for the sauce, in a measuring cup, add the milk, cornstarch, chicken bouillon, sundried tomatoes, and other seasonings. Whisk well, then pour into the heated pan, keep whisking/stirring until it bubbles, turn to medium temperature. Add in the cheese, reserving a pinch for the top. Add in a 1/2 cup milk so the sauce stays creamy!
Add in the chicken, and coat well, then add in the pasta and vegetables and stir everything together. Top with some cheese and fresh herbs. Be sure to give it a taste and add salt and pepper if needed.
Additional items to add if desired. Pinch of crushed red pepper, squeeze of lemon, fresh basil or oregano.
Notes
Add more milk or heavy cream to create the sauciness you desire. The pasta will absorb some sauce as it sits. Add additional chicken bouillon is needed as well.