A new fall favorite!

Fall Vegetable Pasta

Ingredients:

1 pound Farfalle pasta

2 cans Cream of Celery soup

1 yellow or green squash

1 pepper (red, yellow, or orange)

1 qt mushrooms

1 medium onion

1 cup frozen peas

1 head of broccoli

8+ oz. milk

vegetable oil

salt

pepper

crushed red pepper flakes (optional)

Chicken breast (tenders preferred)

Directions:

Dice pepper, squash, mushrooms, onion together. Trim broccoli florets. Boil water. Add pasta and broccoli. Cut chicken into bite size pieces. Saute vegetables in pan using vegetable oil sparingly. Remove and place into a bowl. Add more oil and saute chicken pieces, sprinkling red pepper flakes for flavor. Remove broccoli and add to the bowl with vegetables. Remove pasta from water when al dente. Throw peas into water to defrost. Add to vegetables afterward. Once chicken is cooked thoroughly, add two cans of cream of celery and 8+ ounces of milk, stirring it until smooth. Add vegetables, stirring it thoroughly. Lastly, add pasta. Stir to ensure everything is coated by the sauce. Serve hot immediately after. 

Finished product!