Cha Ching Dallas

I know it is not Menu Monday but I came accross this recipe on one of my favorite sites 5$ Dinners and thought it sounded like a very yummy, very easy meal that the whole family would enjoy.

Garden Pasta Primavera

Ingredients
16 oz. rotini pasta
2 chicken breasts, diced
1 summer squash
1 zucchini squash
about 1 cup grape tomates
Handful of sugar snap peas
2 Tbsp butter
2 Tbsp flour
2-3 cups milk
2 tsp red wine vinegar
Salt and pepper

Directions
1. In large saucepan, cook pasta according to package instructions. Drain in colander. Do NOT return to saucepan!
2. While pasta is cooking, dice the chicken breasts and cut the zucchini, squash, grape tomatoes and snap peas.
3. Once pasta is out of the saucepan, prepare cream sauce. Melt 2 Tbsp butter (I used a dairy-free variety).
4. Once melted, add in 2 Tbsp flour and 1/2 tsp salt. Use whisk to mix it into a paste.
5. Once paste has formed, quickly add in 2-3 cups of milk (I used rice milk to stay dairy-free!). Whisk well until the pasty clumps have dissipated into the milk. Cook over medium heat for 2-3 minutes, or until starts bubbling.
6. Once bubbling, the sauce is ready for a few mix-ins.
7. Add 2 tsp red wine vinegar, crushed garlic, cracked pepper, diced chicken.
8. Add about 2-3 Tbsp water in with the chicken, so the sauce doesn’t get too thick. Stir often while the chicken cooks through, about 4-5 minutes (depending on how thick the diced chicken pieces are!).
9. Once chicken has cooked through, mix in the cut vegetables. Cover and let cook for 4-5 minutes, or until vegetables have steamed.
10. Mix in cooked pasta. Season with salt and pepper, to taste.
11. Serve Garden Pasta Primavera in one bowl. With one spoon!

Always check here for coupons as well as the dallas coupon bank before heading to the store.