XXX
Ingredients
- 1 (16 Ounce) Box Penne Pasta
- 4-6 Boneless Chicken Breast Tenderloins, cut Into 1/2 inch pieces
- 2-3 Tablespoons Butter
- 3-4 Cloves Garlic, crushed
- 2 Cups Milk
- 3 Tablespoons Flour
- 4-6 Pieces Bacon, cooked and crumbled
- Salt and Pepper to Taste
- 3/4 Cup Mozzarella, shredded
- Parsley
- Broccoli Florets, cooked (optional)
Directions
- Prepare Penne according to package instructions. Remove from pan, toss with butter and set aside.
- Add butter and garlic to already hot pan (medium heat) and allow butter to melt.
- Add chicken and allow to cook.
- In a separate bowl combine milk, flour, salt and pepper whisk until smooth and well combined.
- Remove cooked chicken from pan and pour milk and flour mixture into pan. Cook on medium to high and bring to a boil while stirring.
- Once the sauce thickens (should only take 1-3 minutes) remove from heat and add chicken and pasta back into pan.
- Stir together until all of the chicken and pasta is coated in the alfredo sauce. If using broccoli, add it in this step.
- Sprinkle mozzarella on top, add crumbled bacon on top and sprinkle with parsley.
Add comment
Comments