Chicken Fettuccine Alfredo with Veggies

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Ingredients

• 1 lb uncooked spaghetti or fettuccine pasta
• 2 lbs boneless skinless chicken breasts, cut into bite-size portions
• 4 tbsp. olive oil, divided + more of needed
• 2 small broccoli crowns, cut into florets
• 2 large carrots, peeled into long strips (I use a vegetable peeler to achieve this effect)
• 2 portobello mushrooms, halved and sliced
• 1 orange pepper, chopped
• 1 zucchini, halved lengthwise and sliced
• Salt and pepper
Sauce
• 1 cup heavy whipping cream
• 1 cup milk
• 3 tbsp. butter
• 3 garlic cloves, minced
• 3 tbsp. all-purpose flour
• Salt and pepper
• 1/2 tbsp. coarse whole grain mustard
• 1/4 tsp. cayenne powder
• 1 tsp. dried parsley
• 1 cup cheddar cheese, grated (or cheese of your choosing)

Instructions

1. Preheat oven to 400F.
2. On one baking sheet combine the chicken, broccoli, couple tablespoons of olive oil, salt, and pepper. On another, combine the remaining veggies, oil, salt, and pepper. Place into oven and bake for 20 minutes. Remove the veggie pan without the chicken and cook chicken pan for another 5-10 minutes, or until chicken is cooked through.
Sauce
3. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, rinse.
4. While the pasta is cooking, add butter to a saucepan over medium heat. When the butter begins to foam add the garlic. Cook for 30 seconds. Add in the flour and stir with a whisk, creating a roux. Cook until the roux becomes blondish-brown in colour, about 5 minutes. Make sure to whisk constantly, and allow the roux to cook. When the roux has darkened, stir in the milk and cream. Pour in the cheese, Dijon mustard, cayenne, parsley, and season with salt and pepper. Allow to come to a boil, reduce heat, and simmer until the sauce thickens.
5. Combine everything together and serve!