Pasta w/Veggie Sauce

Like a mentioned in my last post I have to hide most vegetables for my family to eat them...well, it's really for my husband to eat them. Baby E loves her veggies. She also loves this pasta dish. Though you can still taste some of the veggies (carrots and bell peppers) that make up the sauce, my husband was still able to eat it because the texture of the cooked veggies didn't bother him since they were pureed into a sauce. He noticed the broccoli that was not pureed seemed to tone down the taste of the bell peppers (which is what he hates). Maybe next time I will puree some of the broccoli into the sauce too.

1 chicken bouillion cube
3 Tbl oil
1 bell pepper (I used orange) cut bite size
1 carrot, cut bite size
1 bag steamfresh frozen broccoli
3 clove garlic, minced
1 Tbl onion powder
1-lb chicken, cut bite size
12 oz whole wheat penne pasta
Parmesan cheese

• Combine bouillion, oil, onion powder, and garlic. Toss w/vegetables. Keep broccoli separate from peppers and carrots. Roast in 350* oven for 20 minutes or until tender.
• Remove from oven and set aside.
• Roast chicken in oven for 20 minutes or until done.
• While chicken is roasting, puree peppers and carrots to make sauce. Cook pasta according to package directions.
• Toss together sauce, broccoli, chicken and pasta. Top with Parmesan cheese to serve.

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