2 tsp minced garlic
2 cups cubed chicken breast (2 large)
1 tbsps olive oil
2 cups broccoli florets
1/2-3/4 cup thinly sliced carrots
1 large yellow pepper, chopped
1 1/2 cups cherry tomatoes
salt and pepper to taste
16 oz/ 454 g spaghetti
Cook spaghetti as directed on package, reserve 1/4 cup of pasta water, then drain and set aside.
Drop broccoli and carrots into boiling salted water and cook 3-5 minutes. Drain and set aside as well.
Cook chicken in olive oil until just cooked then add garlic and yellow pepper. Toss 1-2 minutes. Add the cherry tomatoes and par-boiled broccoli and carrots.
Salt and pepper to taste. (We like pepper!)
1 tsp olive oil
1 tsp butter
1 tbsp flour
1 can evaporated milk, 350ml/ 12 oz size
3/4 cup shredded mozzarella
1/4 cup parmesan
zest and juice of 1 lemon
salt and pepper
1/4 cup pasta water
Whisk olive oil, butter and flour together on medium heat and whisk in evaporated milk. Cook until thickened and add the mozzarella, parmesan, zest, juice, salt and pepper. Add enough pasta water for the consistency you like. Remember the sauce will thicken while baking. I used the full 1/4 cup.
Combine the chicken/veggies, spaghetti and sauce.
Pour into a 13 X 9" baking dish that has been sprayed with cooking oil. Cover with foil and bake at 400 F for 30 minutes.
Remove foil, add an additional 1/2 cup mozzarella and 1/4 cup parmesan and bake another 10 minutes.
Sprinkle torn basil leaves and serve.