White Cheddar Pasta with Vegetables Recipe

Season chicken with salt and pepper. Heat a large nonstick frying pan over medium-high. Add 1 tbsp of the oil, then chicken. Cook until no longer pink, about 4 minutes. Transfer to a large bowl and set aside.

Add 2 tbsp of the oil to the pan, then Brussels sprouts. Cook, stirring occasionally, until browned, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1/2 cup of the water, cover and cook until Brussels sprouts are tender, 4 minutes. Transfer to bowl with chicken and set aside. Pour off any excess liquid from pan.

Add remaining 1 1/2 cups water, milk and remaining 1 tbsp of the olive oil to the pan. Increase heat to high and bring to a boil. Stir in white cheddar and broccoli pasta side dish and bell pepper and return to a boil. Lower heat to medium-high, cover and boil, stirring frequently, until tender, 7 minutes.