Ingredients

• 12 ounces Penne Pasta, cooked to al dente
• 2 tablespoons Olive Oil
• 1 ½ pounds Boneless Skinless Chicken Breast, cut into small pieces
• 5 Garlic Cloves, minced
• 4 tablespoons All-Purpose Flour
• 3 tablespoons Butter
• 2 cups Nonfat Milk
• 1 cup Chicken Broth
• 1 teaspoon Italian Seasoning
• 1 cup Parmesan Cheese, divided
• ¼ cup Fresh Parsley, chopped
• Olive Oil
• Salt and Pepper

Directions

1. Cook pasta to al denta according to package directions; drain and set aside until ready to use
2. In a large skillet heat olive oil; add chicken and season with salt and pepper; cook until chicken is no longer pink, 5 minutes; transfer to a plate and set aside with pasta
3. Add 3 tablespoons of butter to skillet; melt then stir in garlic; cook for 1 minute; stir in flour and Italian seasoning; cook for 1 minute until golden; whisk in milk and chicken broth; simmer for several minutes until thickened
4. Remove from heat and stir in half of the Parmesan cheese until melted
5. Toss the cooked pasta and chicken with the sauce to coat; stir in remaining Parmesan cheese and ¼ cup of fresh chopped parsley
6. Serve immediately and garnish with grated Parmesan and chopped parsley