Chicken Penne Pasta
2 boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. vegetable oil
1/2 pound penne pasta
2 Tbsp. butter
2 Tbsp. minced garlic
1 Tbsp. all purpose flour
1 cup heavy cream
1/2 cup chicken broth or pasta water
1/4 cup freshly grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh chopped parsley
Cook pasta according to package directions. Reserve 1/2 cup pasta water.
Drain pasta and set aside.
Pat chicken breasts dry. Season with salt and pepper. In a large skillet, heat oil over medium high heat until oil sizzles, 1 to 2 minutes. Add chicken and sear until golden brown, 6 to 8 minutes each side. Remove chicken from heat and slice into 1/2 inch strips. Transfer to a plate and cover with aluminum foil to keep chicken moist. In the same skillet, add butter and garlic and sauté until fragrant, about 1 minute. Add flour and cook until thickened into a paste, about 1 minute. Add heavy cream, chicken broth or pasta water and Parmesan cheese. Bring sauce to a simmer over medium-high heat until thickened, stirring occasionally. Add salt and pepper. Add chicken and pasta to skillet and toss well to coat. Garnish with parsley, if desired.
Serves 4.
