Serves: 6 | Prep time: 15 minutes | Cooking time: 18 minutes
Ingredients
- 16 oz penne pasta (455 g), cooked
- 1 ½ lb chicken breast (680 g), cubed
- 2 tablespoons of butter
- ½ tsp Cool Runnings oregano
- ½ tsp dried basil
- ½ tsp salt
- ½ tsp Cool Runnings black pepper
- ¼ cup fresh parsley (10 g)
- ¼ cup shredded parmesan cheese (25 g)
- 4 cloves garlic, minced
- 3 tablespoons flour
- 2 tablespoons of butter
- 2 cups milk (480 mL)
- ½ cup shredded parmesan cheese (55 g)
- ½ tsp Cool Runnings oregano
- ½ tsp dried basil
- ½ tsp salt
- ½ tsp Cool Runnings black pepper
Directions
1. Prepare your cooked penne pasta, let it sit aside while the sauce is being made. First, heat up a medium sized pan in medium-high heat, melt butter and add in chicken breast.
2. Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until the chicken is fully cooked. Once cooked, remove chicken from pan and let it sit on the side.
3. Now, in the same pan, melt butter and add the garlic. Cook until the garlic begins to soften.
4. Add half of the flour to the garlic and butter, and stir until incorporated. Then add the rest of the flour and stir.
5. Next, pour in the milk a little at a time, stirring well in between, or until fully incorporated and the sauce begins to thicken.
6. Season with salt, pepper, oregano, and basil, and stir well.
7. Add parmesan cheese and keep stirring until melted.
8. Pour the sauce over cooked penne pasta, add the chicken and mix well.
9. Add parsley and extra parmesan for garnish and enjoy!