Easy Chicken Alfredo Penne
Fixings
for 6 servings
1 ½ lb chicken bosom (680 g), cubed
2 tablespoons margarine
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 oz penne pasta (455 g), cooked
¼ cup new parsley (10 g)
¼ cup destroyed parmesan cheddar (25 g)
SAUCE
2 tablespoons margarine
4 cloves garlic, minced
3 tablespoons flour
2 cups milk (480 mL)
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup destroyed parmesan cheddar (55 g)
½ teaspoon salt
½ teaspoon pepper
Sustenance Information
Planning
In a skillet over medium-high warmth, liquefy margarine, at that point include the chicken bosom.
Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is completely cooked. Expel from warmth and put chicken in a safe spot.
In a similar container over medium warmth, liquefy margarine and include the garlic. Cook until the garlic starts to mellow.
Add half of the flour to the garlic and margarine, mixing until consolidated. At that point include the remainder of the flour and mix.
Pour in the milk a smidgen at once, mixing great in the middle of, until completely fused and sauce starts to thicken.
Season with salt, pepper, oregano, and basil, and mix well to join.
Include parmesan cheddar and mix until softened.
Pour the sauce over cooked penne pasta, include the chicken and blend well.
Include parsley and additional parmesan. Blend well.
Appreciate!
for 6 servings
1 ½ lb chicken bosom (680 g), cubed
2 tablespoons margarine
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 oz penne pasta (455 g), cooked
¼ cup new parsley (10 g)
¼ cup destroyed parmesan cheddar (25 g)
SAUCE
2 tablespoons margarine
4 cloves garlic, minced
3 tablespoons flour
2 cups milk (480 mL)
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup destroyed parmesan cheddar (55 g)
½ teaspoon salt
½ teaspoon pepper
Sustenance Information
Planning
In a skillet over medium-high warmth, liquefy margarine, at that point include the chicken bosom.
Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is completely cooked. Expel from warmth and put chicken in a safe spot.
In a similar container over medium warmth, liquefy margarine and include the garlic. Cook until the garlic starts to mellow.
Add half of the flour to the garlic and margarine, mixing until consolidated. At that point include the remainder of the flour and mix.
Pour in the milk a smidgen at once, mixing great in the middle of, until completely fused and sauce starts to thicken.
Season with salt, pepper, oregano, and basil, and mix well to join.
Include parmesan cheddar and mix until softened.
Pour the sauce over cooked penne pasta, include the chicken and blend well.
Include parsley and additional parmesan. Blend well.
Appreciate!