for 6 servings
- 1 ½ lb chicken breast (680 g), cubed
- 2 tablespoons butter
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon pepper
- 16 oz penne pasta (455 g), cooked
- ¼ cup fresh parsley (10 g)
- ¼ cup shredded parmesan cheese (25 g)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons flour
- 2 cups milk (480 mL)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup shredded parmesan cheese (55 g)
- ½ teaspoon salt
- ½ teaspoon pepper
- Calories 573
- Fat 16g
- Carbs 64g
- Fiber 2g
- Sugar 6g
- Protein 40g
Estimated values based on one serving size.
- In a pan over medium-high heat, melt butter, then add the chicken breast.
- Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
- In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
- Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
- Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
- Season with salt, pepper, oregano, and basil, and stir well to incorporate.
- Add parmesan cheese and stir until melted.
- Pour the sauce over cooked penne pasta, add the chicken and mix well.
- Add parsley and extra parmesan. Mix well.
- Enjoy!
