lb pasta (rotini, penne, rigatoni, bowties- whatever you’d like
1
tsp olive oil
2
boneless skinless chicken breasts
1/4
c.+ 1 tbsp. flour
3
cloves minced garlic
3
cups milk
3/4
cup shredded cheese (I used a provolone/mozzarella mix
3/4
cup freshly grated Parmesan
Directions
1.
Preheat oven to 400 F.
2.
Boil pasta until al dente- about 3 minutes under recommended time. Set aside.
3.
While pasta is cooking, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside. Remove from pan and thinly slice. Set aside.
4.
In a medium pot or dutch oven, melt butter and add flour and garlic. Whisk together and cook for about 1 minute (you are creating roux- the thickener for your cheese sauce).
5.
Gradually add milk while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. It may take a few minutes to thicken, just keep whisking!
6.
Remove pot from heat and gradually stir in cheeses.
7.
Add chicken and pasta to pot. Season with salt & pepper to taste.
8.
Pour mixture into a greased baking dish.
9.
Bake uncovered for about 25 minutes or until top is golden and bubbling. Let stand for a few minutes before serving.
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By
SARAH
