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Chicken Pasta Parmesan Recipe

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This recipe for Chicken Pasta Parmesan is from Warnecke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Boneless, Skinless Chicken Breasts, Sliced Into Strips
2 T Oil
Garlic Powder
Salt & Pepper To Taste
1 Can Evaporated Milk
1 ¼ C Milk (I use 2%)
1 Stick Butter
1 to 2 tsp Parsley Flakes
1 ¼ C Parmesan Cheese
10 oz Bag Chopped Cooked Broccoli (optional)
1 Pound of Cooked Pasta (we use the shells)
3 Tbsp Flour (add in a jar with ¾ c water and shake until smooth)
Directions:
Directions:
Lightly season chicken strips with garlic powder, salt, and pepper. Saute chicken in skillet with 2 tablespoons oil until done. Remove from heat and set aside. Combine evaporated milk, 2% milk, butter, parsley flakes, 1/2 tsp garlic powder, and pepper, in a very large saucepan. Heat until butter is melted, do not boil. Next, add the flour & water mixture and cook on medium heat until it starts to thicken. Stir in ¾ cup of parmesan cheese and pour the mixture over the chicken. If desired, you can add the cooked broccoli at this point. Simmer for 5 minutes then stir in the cooked noodles. Top with remaining parmesan. Parmesan is a little salty, go easy on the salt until you can taste the finished product first.

 

 

 

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