Creamy cheesy white sauce with broccoli, peppers, onions, and chicken chunks, sprinkled with parmesan cheese and served over pasta

3/4 lb boneless skinless chicken breast, cut into thin strips/pieces
1 clove garlic, minced
2 T oil
1/4 t oregano
1 1/2 c broccoli florets
1 1/2 c diced green, red, and/or yellow bell peppers
1/2 onion, diced
1 T sugar
1 1/2 c milk
2 T flour
1 t chicken bouillon
salt, to taste
1/8 t pepper
4 oz cream cheese
6 oz pasta, cooked according to package directions
parmesan cheese, for serving
shredded cheddar cheese, for serving (optional)

1. Heat 1 T oil in a skillet and fry chicken with garlic and oregano. Remove chicken from skillet.

2. Add 1 T oil to skillet and fry broccoli, peppers, and onions. When vegetables are crisp-tender, add the chicken back in.

3. In small bowl, whisk sugar, milk, flour, bouillon, salt, and pepper. Pour into skillet, stirring constantly until mixture thickens.

4. Reduce heat to low; add cream cheese and stir until melted.

5. Serve over pasta; top with parmesan cheese.

I created this creamy cheesy broccoli chicken dish because I love pasta with saucy chicken-veggie toppings :D. I like this better without the optional cheddar cheese. The cream cheese and parmesan cheese give a flavor that resembles alfredo. This dish is fairly simple to make, and a nice (different) use for fresh broccoli. My rating: 9/10