Tuesday, October 2, 2007

Creamy Garlic Penne

1 (13 1/2 ounce) can of skim evaporated milk
1 1/3 cups skim milk
3 tablespoons flour
4 garlic cloves, minced
2 teaspoons vegetable bouillon powder {I just used chicken}
3 boneless, skinless chicken breast halves, cut into bite-size pieces
2 teaspoons olive oil
1/2 teaspoon cayenne pepper {I left this out}
1/4 teaspoon coarsely ground pepper
1 cup chopped fresh tomato
3 cups penne pasta (10 ounces)
2 tablespoons grated light Parmesan cheese
chopped fresh parsley

Whisk both milks into flour in large non-stick frying pan until smooth. Add garlic and bouillon powder. Heat and stir on medium-low until boiling and thickened. Keep warm on low, stirring occasionally.

Sauté chicken in olive oil in non-stick frying pan for 5 minutes until slightly browned. Sprinkle with cayenne and pepper. Add tomato. Toss well until hot. Add to milk mixture. Stir. Keep warm.

Cook pasta in boiling salted water for 10 to 12 minutes until just tender. Drain.

Turn pasta into serving dish. Pour sauce over top. Toss to coat. Sprinkle with Parmesan cheese and parsley.

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