Categories: Pasta
Ingredients
- 1 lb. Penne Pasta
- 4 tbsp. Unsalted Butter
- 1 lb. Baby Bella Mushrooms, Sliced
- 3 cloves Garlic, Minced Or Pressed
- 1/4 c. All-purpose Flour
- 2 c. Milk
- 1 c. Chicken Stock
- 2 c. Diced, Cooked Chicken Breast (See Note)
- 1/2 c. Julienne-cut Sun-dried Tomatoes (See Note)
- 1/2 tsp. Paprika
- 1 c. Grated Parmesan Cheese
- Salt And Pepper
Directions
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Bring a large pot of water to a boil, then season generously with salt. Cook penne pasta according to package directions, about 10 minutes.
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In the meantime, melt butter in a large skillet set over medium high heat. Add mushrooms and cook for about 5 minutes, until mushrooms have softened. Season with a pinch of salt and pepper, then add garlic. Stir for 1 minute, then add flour and stir.
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Add milk and chicken stock, then turn heat to high. Bring liquid to a boil and let it cook for a couple minutes, until liquid thickens slightly.
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Drain (but do not rinse) penne pasta, then add it to the skillet. Add cooked chicken, sun-dried tomatoes, paprika, and Parmesan cheese. Stir to combine. Make any final seasoning adjustments with salt and pepper, then the pasta is ready to be served. Enjoy!