Recipes
- 6 ounces uncooked farfalle pasta or any bite-sized shape pasta (white or wheat), about 3 cups
- 2 Tablespoons olive oil
- 1/2 pound boneless skinless chicken breasts
- 2 cloves garlic , minced
- 1 3/4 cups low-sodium chicken broth
- 1 3/4 cups fat-free milk
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley flakes
- 1 cup freshly grated parmesan cheese
- salt and freshly ground black pepper
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Cut chicken breasts into bite size pieces, about 1 inch, and season with salt and pepper. Add olive oil to a skillet over medium high heat.
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Add chicken to the hot skillet and brown on all sides for 1-2 minutes (you don’t need to cook it all the way through).
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Add minced garlic and sauté for one minute.
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Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine.
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Bring to a gentle boil, then cover and reduce heat to a simmer.
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Simmer for 15-20 minutes or until pasta is tender, stirring once or twice during this time.
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Remove from heat and stir in freshly grated parmesan cheese.
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Season with salt and pepper, if needed.
