Creamy Pepper and Greens Chicken Pasta

Print Recipe

• 2 cups penne pasta, uncooked
• 2 teaspoons olive oil
• 1 sweet onion diced
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 4 ounces softened cream cheese
• 2 cups mustard greens
• 1/4 cup milk
• 2 cloves garlic minced
• 2 tablespoons grated parmesan cheese
• 2 large boneless skinless chicken breasts
• Salt and pepper to taste

1. Cook pasta as directed on package.

2. While the pasta is cooking, season chicken with salt, pepper and garlic powder and sauté in the olive oil or grill the chicken breasts then remove from pan and set aside.

3. Now sauté the onion, peppers, and garlic (put garlic in after onions are translucent so they do not burn) .

4. While vegetables are cooking, slice the chicken breasts into strips (or bite sized pieces).

5. Reduce heat to low and stir into the onion/pepper mixture the cream cheese, parmesan cheese and milk; simmer on medium heat 5 minutes or until cheeses/milk are melted and combined.

6. Drain pasta. Add to vegetable/cheese mixture; mix lightly.  Add in chicken and mustard greens and continue to heat over low heat until greens are wilted well.

7. Serve.