INGREDIENTS:
3 Tablespoons olive oil
3 boneless skinless chicken breasts (diced into bite sized pieces - make them very small)
Salt and pepper, to taste
1/2 teaspoon Italian seasoning
2 teaspoons minced garlic
2 cups chicken broth
1 1/2 cups heavy cream
2 cups Penne pasta (uncooked)
1/4 teaspoon dried basil
2 cups freshly grated Parmesan cheese
3/4 cup shredded mozzarella cheese
DIRECTIONS:
Add oil to large skillet and heat over medium-high heat.
Add chicken and season with salt and pepper and Italian seasoning.
Sauté for 2-3 minutes or until chicken starts to lightly brown. Add in garlic and sauté for another minute.
Pour in chicken broth, cream, pasta and basil and mix to combine. Bring to a boil, then cover pan and reduce to a summer. Let simmer for 15-20 minutes or until pasta is fully cooked.
Remove from heat and add Parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in.
Serve warm.
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