Chicken Penne Pasta

Ingredients · for 4 (scales to your household)

• 2 Boneless and skinless chicken breasts $7.50
• 1/2 teaspoon Salt $0.03
• 1/4 teaspoon Ground black pepper $0.03
• 1 tablespoon Vegetable oil $0.08
• 1/2 pound Penne pasta $1.53
• 2 tablespoons Butter $0.40
• 2 tablespoons Garlic $0.10
• 1 tablespoon All-purpose flour $0.02
• 1 cup Heavy cream $2.40
• 1/2 cup Chicken broth $0.26
• 1/4 cup Parmesan cheese $0.68
• 1/4 teaspoon Salt $0.01
• 1/4 teaspoon Ground black pepper $0.03
• 1 teaspoon Fresh parsley (optional) $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Bring a large pot of salted water to a boil over medium-high heat. Add penne pasta and cook until al dente according to package directions, about 8-10 minutes. Reserve 1/2 cup of the hot pasta water in a bowl (if using instead of chicken stock). Drain the pasta and set aside.
2. Use a paper towel to pat the chicken breasts completely dry. Season with salt and pepper.
3. In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add chicken and sear until golden brown, 6-8 minutes per side. Slice the chicken into 1/2-inch strips, transfer onto a plate, and cover with aluminium foil to stay moist.
4. In the same skillet, add butter and garlic and sauté until fragrant, about 1 minute. Add flour and cook until thickened into a paste, about 1 minute.
5. Add heavy cream, chicken broth (or reserved hot pasta water), and Parmesan cheese. Bring the sauce to a simmer over medium heat and simmer for 2-3 minutes until thickened to a desired consistency, stirring occasionally. Season with salt and pepper to taste.
6. Add the chicken and pasta to the skillet and toss well to coat. Garnish with parsley and serve immediately.

Per serving