Monday, June 6, 2011

Creamy Parmesan Penne

Tonight we ate Creamy Parmesan Penne. I found this recipe in a Taste of Home magazine quite a while ago and promptly changed almost everything about it!

2 chicken breasts
1/2 small package of mushrooms sliced
3/4 lb. penne (or other pasta)
1 cup frozen broccoli
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. oregano
salt and pepper to taste
~3 tbsp. flour
~2 1/2 cups milk
3/4 cup parmesan (or romano) cheese

Cook pasta according to package directions, adding broccoli for the last few minutes. Drain. Saute chicken in oil in a deep skillet. Add seasonings to the chicken. Add mushrooms to pan when chicken is almost done. If you don't have enough grease for the sauce, add more oil. (think quantity needed for gravy). Add flour and cook for about a minute, stirring frequently. Add milk and simmer until thickened. Add cheese and stir until melted. Stir the pasta and broccoli into the sauce mixture and serve!

I also made a variation of this for Micah! I love to find ways to modify our food so he can enjoy it! This was enough for his dinner tonight and lunch tomorrow. He loved it!

1 comment:

  1. This food was great! I highly suggest trying this meal just as Chef Lisa has described.