My Version of Creamy Chicken Penne

Dinner last night was incredible. I'm really thinking that I need to consider culinary school again...I thought about it when I was looking into the Art Institute of Atlanta when I was a senior in high school, but I decided against it at the last minute. Maybe one day...as a second career...or maybe in my next life...but for now, I just like creating for me, my family, and friends...so enjoy - my version and twist on creamy chicken penne:

WHAT YOU NEED: (depending on how much you want to make - I doubled the recipe and made a huge pot because we needed leftovers for lunch the next couple of days because we won't have time to cook with the move coming up)

*the following will make 4 servings, 2 cups each*

2 cups penne pasta, uncooked
3/4lb boneless skinless chicken breast
1/2 cup chopped onions
1 Tbsp. olive oil
1 pkg. (6oz) snow peas (or broccoli, or asparagus- all good)
1 red pepper, chopped
2 tsp. minced garlic
2 Tbsp. butter
1 Tbsp. flour
1 1/2 cups milk
4 oz. (1/2 of 8oz pkg.) Cream Cheese, cubed
1/2 cup grated Romano Cheese
1 Tbsp. finely chopped fresh parsley

MAKE IT:

Cook pasta as directed on package. When done - drain and add olive oil to keep from sticking and set aside.

Meanwhile, start to saute onions in skillet, set aside.

Cook chicken in hot oil, add spices (I liked Mrs. Dash Onion & Herb seasoning - I don't like a lot of salt & add some pepper); until cooked done.

Drain oil out of skillet; add back into skillet sauteed onions, with chopped red pepper, vegetable of choice (broccoli, snow peas, or asparagus), and garlic.

Cook and stir 1-3 minutes till vegetables are done to your choice of crispness or till soft (everyone loves their vegetables different textures.)

Remove from heat, and cover to keep warm while making your sauce!

SAUCE: (make sure you have all your ingredients ready - measured out and cubed before beginning; this process cooks fast)

Melt butter in medium saucepan.

Stir in flour until well blended.

Gradually stir in milk and bring to a boil - stiring constantly - cook on medium heat for 2 minutes, OR until thickened; KEEP STIRRING

Add cream cheese, grated cheese, salt & pepper to taste;

cook 1-2 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.

Remove from heat.

COMBINE:

Add chicken mixture and sauce to pasta; toss to coat.
Top with parsley

*Can also garnish top of pasta with crisp bacon - really makes this dish - I like to preheat oven to 400 degrees; line baking sheet with parchment paper and cook bacon strips for 10-15 minutes until crisp; let the bacon cool for 5 minutes; drain excess grease and crumble bacon!

~Made by: Holly