Tuesday, March 30, 2010

Creamy Chicken Penne

2 cups penne pasta
¾ pound boneless skinless chicken breasts, thinly sliced
½ cup chopped onions
1 tablespoon olive oil
1 package (6 ounces) snow peas
1 small red pepper, chopped
2 teaspoons minced garlic
2 tablespoons butter
1 tablespoon flour
1 ½ cups milk
4 ounces cream cheese, cubed
½ cup Romano cheese, grated
1 tablespoon finely chopped fresh parsley

Cook pasta as directed on package. Meanwhile, cook chicken and onions in hot oil in large skillet for 6-8 minutes or until chicken is done, stirring frequently. Add snow peas, red pepper and garlic; cook and stir 1 minute. Remove from heat; cover to keep warm.

Melt butter in medium saucepan. Stir in flour until well-blended. Gradually stir in milk. Bring to boil; cook on medium heat 2 minutes or until thickened, stirring constantly. Add cream cheese, grated cheese, salt and black pepper; cook 1 to 2 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.

Drain pasta; place in large bowl. Add chicken mixture and sauce; toss to coat. Top with parsley.

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