Margherita Penne with Chicken

• Meat

  • 1 Chicken breast, Precooked or pan fried

• Produce

  • 1/2 cup Basil, fresh leaves
  • 2 cups Cherry tomatoes
  • 6 Cloves Garlic

• Pasta & Grains

  • 3 cups Penne rigato

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 200 g container Bocconcini, Mini
  • 1/4 cup Butter
  • 2 1/2 cups Milk
  • 1 cup Parmesan, grated

Found on frugalmomeh.com

Description

Ingredients

• 3 Cups Penne Rigato
• 1/4 Cup Butter
• 6 Cloves Garlic, minced
• 1/2 tsp Salt
• Pepper
• 2 Tbsp All-purpose flour
• 2 1/2 Cups Milk
• 2 Cups Cherry tomatoes, halved
• 1 Cup Parmesan, Grated
• 1 200 g container Mini Bocconcini
• 1/2 Cup Fresh Basil leaves, sliced in small strips
• 1 Chicken Breast, Precooked or pan fried, sliced

Directions

• Bring a large pot of salted water to a boil.* Stir in the penne and cook for about 11 minutes or until al dente. Meanwhile, in a large saucepan, melt the butter over medium heat. Stir in the garlic, salt and pepper and saute for one minute. Whisk the flour into the butter and continue whisking for 1 minute. Gradually pur in the milk while still whisking. Bring to a boil and then reduce to a simmer, whisking for 3-5 minutes or until the roux is smooth and thickened. Stir in parmesan until well combined. Drain the pasta and return to pot.** Pour in the roux and stir to coat pasta. Stir in tomatoes, bocconcini, basil and chicken.