2 Maple Leaf Prime® Boneless, Skinless Chicken Breast, sliced into thin strips
300 g Penne pasta
1 Cup Heavy cream
1 medium onion, sliced
2 cloves Garlic, chopped
½ Cup Chicken Broth
1 tsp Italian seasoning
¼ Cup Parmesan cheese, shredded
2 Tbsp Olive oil
1 Tbsp All purpose flour
Basil, garnish
Salt & pepper to taste
How to make it
Heat a large skillet over medium heat and add olive oil, add the chicken and season with salt, pepper, Italian seasoning. Cook until no longer pink inside and cook until both sides are Golden brown.
Using a slotted spoon remove the chickenonto a plate and keep warm.
Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. Reserve 1/2 cup cooking water, then drain.
In the same heated skillet add the onion, garlic and cook until softened. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
Add the chicken broth and whisk thoroughly to thicken the sauce.
Add the heavy cream and parmesan and bring to boil.
Add the pasta water to slightly loosen the sauce.
Add the chicken and penne pasta and stir until fully coated in sauce. Season with salt and pepper
Serve immediately and garnish with chopped basil.
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Ingredients
2 Maple Leaf Prime® Boneless, Skinless Chicken Breast, sliced into thin strips
