This recipe consists of whole wheat penne pasta with Parmesan cheese sauce and chunks of chicken.
Author: Betty's Kitchen
Whole Wheat Penne Pasta
Shredded Parmesan Cheese
Tyson® Chicken Breasts
, cooked, cubed
Ground Black Pepper
Fill a large saucepan halfway with
Water (as needed)
Salt (to taste)
slightly, if desired. Bring the water to a boil and add uncooked
Whole Wheat Penne Pasta (2 cups)
. Bring back to a boil, and boil for about 7 minutes, until soft, but still chewy. Drain and set aside.
In a medium-sized saucepan, melt
Butter (1/4 cup)
over low to medium heat. Stir in
All-Purpose Flour (1/4 cup)
. Cook, stirring constantly until the mixture is thickened and smooth. Add
Milk (3 cups)
. Stir and bring just to a boil.
Shredded Parmesan Cheese (3 cups)
. Stir until cheese is melted. Remove from heat. Stir in
Tyson® Chicken Breasts (3 cups)
Dried Parsley (2 Tbsp)
Combine cooked mixture with drained penne pasta. Spoon onto a nice serving plate and grind some
Ground Black Pepper (to taste)
over the top. Enjoy!
Nutrition Per Serving
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