Magic Sauce Veggie Pasta


  • 1 lb rotini noodles (or penne, bow tie, etc) cooked
  • 2 boneless, skinless chicken breasts, diced into 1-inch chunks
  • 2 carrots, peeled and chopped
  • 1 cup frozen broccoli florets
  • ¾ cup frozen corn
  • 1 teaspoon garlic powder
  • 1 stick unsalted butter
  • 1 (12 oz) can evaporated milk
  • 1 cup parmesan cheese, grated
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon pepper
  • Preparation

    1. Heat 1 tablespoon olive oil over medium heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper and sauté until cooked through. Transfer to plate.
    2. Add 1 tablespoon oil to the same skillet and sauté carrots, corn, and broccoli until corn and broccoli are heated through. Set aside.
    3. Melt butter in a large pot over low heat. Add evaporated milk, garlic powder, and salt and stir. Bring to a simmer then stir in 1 cup parmesan cheese.
    4. Pour cooked noodles into the pot and toss until noodles are evenly coated.
    5. Add sautéed vegetables and chicken to the pot and stir until well-mixed. Enjoy!

    Recipe adapted from Spoonful Of Flavor.