- 2 cups milk
- 1 1/2 cups chicken broth
- 3 T. butter
- 1 large garlic clove, minced
- 12 ounces penne pasta
- 1/2 cup heavy cream
- 3/4 cup freshly grated parmesan, plus more for garnish
- 1/2 cup chopped sun-dried tomatoes in oil, drained lightly
- 1 cup cooked chopped chicken
- 1 generous handful fresh spinach leaves, chopped lightly to make them bite-sized
- Salt & pepper, to taste
Use a skillet large enough to accommodate the pasta and add-ins.
Place the skillet on the stove over medium-high heat. Add the milk, chicken broth, butter, and garlic. Bring to simmer over medium-high heat; add the pasta.
Stir the pasta constantly until it is slightly softened, about 4 minutes. Once the pasta is softened, reduce the heat to medium and stir every couple of minutes.
After another 6 minutes or so, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add the cream and parmesan; mix.
Add the chopped tomatoes, chicken, and spinach. Simmer, stirring occasionally, for a few minutes, until the sauce is thickened, the pasta is cooked, and the add-ins are warmed through.
Adjust the salt and pepper to taste and serve immediately, garnished with additional parmesan, if desired.
- Yields: 4-6 servings
- Preparation Time: 30 minutes