January 6, 2014

Looking for a delicious, quick, and easy dinner? Or just craving some Italian food tonight? This recipe is super easy and can be made in about 30 minutes! It serves about 6-8 people.

INGREDIENTS:
  • 2 cups of milk
  • 1 Tbsp of flour
  • 1 Tbsp of butter
  • 1/2 bag of Penne Rigate
  • 1.5 lbs of chicken breast tender loin (boneless)
  • 2 Tbsp of Olive Oil
  • Lemon pepper seasoning
  • 1 1/4 cups of shredded Parmesan cheese 
  • 1 can of table cream (Nestle Media Crema)
  • 1 green pepper*
  • 2 large tomatoes*
  • *You can replace the peppers and tomatoes with broccoli
HOW TO PREPARE:
  • Slice the chicken into cubes and season them (about 3 pinches of seasoning over the chicken cubes).
  • In a skillet, add the olive oil and the seasoned chicken cubes and cook them at medium-high heat until completely cooked throughout (take skillet with chicken off of the heat and set aside on an unused burner).
  • In a saucepan, add the milk and butter and cook at medium heat for about 1 minute. Slowly add flour into the saucepan and stir with a whisk. Keep stirring and cook the sauce until the flour dissolves and the sauce thickens (3-5 minutes).
  • Set the sauce aside.
  • Cook the pasta following the instructions on the package ( I usually boil water in a quart size pot, add the pasta into the boiling water, and cook for about 12 minutes).
  • Remove the seeds from both the green peppers and tomatoes, slice them into strips, and add them into the skillet with the chicken. 
  • Cook the veggies with the chicken for 1 minute at medium heat. 
  • Add the sauce into the skillet and continue cooking for 2 minutes.
  • Add the Parmesan cheese and keep cooking for 2 additional minutes (or until the cheese dissolves into the sauce).
  • Reduce heat to low, add the table cream and cook for one more additional minute. Remove from heat.
  • Remove pasta from the pot and put it into a serving bowl.
  • Pour the chicken and veggies with sauce over the pasta and serve.
  • Buon Appetito!


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