Ingredients
2 chicken breast halves (I used pre-sliced frying chicken breasts from Gelsons)
1 table spoon of salt, divided (I am not a salt person, so I left it out)
3/4 tablespoons of ground pepper divided
cooking spray
20 onces of uncooked bow tie pasta
1 tablespoon of butter
3 garlic cloves, minced
1 1/2 cups of fat free milk, divided
2 tablespoons of all purpose flour
3.5 onces of commercial pesto sauce (I used Classico)
3/4 cups of half and half
1-2 cups of Parmesan Cheese
1/2 cup of fresh basil, chopped
Instructions
Coat medium size skillet with cooking spray. Sprinkle chicken with 1/4 tablespoon pepper. Place chicken in skillet and cook until chicken is cooked through. Remove from heat, let stand for 5 minutes. Cut chicken into 1/2 inch pieces, keep warm.
Cook pasta according to package directions. Drain pasta and place into a large bowl.
Heat butter in a medium saucepan over medium heat. Add garlic to pan, cook for 1 minute, stirring occasionally. Combine 1/2 cup of milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Add remaining 1 cup of milk and half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring constantly. Add 1/2 teaspoon of pepper, and 1 cup of cheese. Stir until cheese melts.
Add chicken, sauce, and basil to pasta. Toss well and sprinkle with cheese. Serve immediately and enjoy!
serving size- 2 cups
This is my husband's favorite dish and it's low in calories!
