Creamy Chicken Pasta

This recipe came out of one of my magazines – one of those stuck in the corner easy to miss types, unless you are like me and a recipe hoarder. This is an absolute gem, a diamond in the rough as they say, a kind of macaroni cheese with more.

Creamy Chicken Pasta

2 cups penne pasta

¾ lb boneless and skinless chicken breast, sliced

¼ cup scallions, sliced

1 tbsp evoo

1 package mushrooms, chopped

1 small tomato, seeds removed

2 garlic cloves, minced

2 tbsp butter

1 tbsp flour

1 ½ cups milk

4 oz Philadelphia cream cheese

½ cup grated cheese

1 tbsp fresh parsley, chopped

1. Cook the pasta as directed on the instructions. Meanwhile, heat the oil in a skillet then add the chicken and onions, stirring often cook for 6-8 minutes, or until the chicken is cooked and no longer pink. Add the mushrooms, tomatoes and garlic, cook, stirring continuously for a few more minutes. Take off the heat and cover to keep warm.

2. Melt butter in a medium saucepan. Stir the flour into the milk and stir until well blended. Carefully pour the milk into the saucepan, stirring constantly, and bring to a boil; cook on a medium heat until thickened. Add cream cheese, grated cheese, salt and black pepper, cook until all the cheese has melted, and the sauce is well blended.

3. Drain the pasta, and put bake into the saucepan you cooked the pasta in, add chicken mixture and sauce: Toss to coat, top with parsley. Then serve with garlic bread.