Ingredients<\/u>:<\/b>
\n2 tablespoons unsalted butter
\n1 \u00bd lb boneless, skinless chicken breasts, cubed
\n\u00bd teaspoon dried oregano
\n\u00bd teaspoon dried basil
\n\u00bd teaspoon kosher salt
\n\u00bd teaspoon freshly ground black pepper
\n16 oz penne pasta, cooked and drained
\n\u00bc cup fresh parsley
\n\u00bc cup shredded parmesan cheese<\/p>\n
Sauce<\/b>:
\n2 tablespoons unsalted butter
\n4 cloves garlic, minced
\n3 tablespoons all-purpose flour
\n2 cups milk
\n\u00bd teaspoon kosher salt
\n\u00bd teaspoon freshly ground black pepper
\n\u00bd teaspoon dried oregano
\n\u00bd teaspoon dried basil
\n\u00bd cup shredded parmesan cheese<\/p>\n
Directions<\/u>:<\/b>
\nMelt the butter in a large pan over medium-high heat, then add the chicken breasts. Season with the salt, pepper, oregano, and basil. Cook 8-10 minutes, or until the chicken is fully cooked. Remove the chicken from the pan and set aside.
\nMake the sauce: In the same pan over medium heat, melt the butter, then add the garlic. Cook until the garlic begins to soften. Stir in half of the flour at a time until incorporated. Gradually pour in the milk, stirring between additions, and cook until fully incorporated and the sauce begins to thicken. Season with the salt, pepper, oregano, and basil. Add the Parmesan cheese and stir until melted.
\nIn a large bowl, pour the sauce over cooked penne pasta, then add the chicken and toss well to combine. Add the parsley and Parmesan and toss again.
\nServe warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
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