Creamy Chicken Penne

Creamy Chicken Penne
Taste of home Magazine April/May 2010
after page 23 (advertisement)

2 cups penne pasta, uncooked
1/2 lb boneless, skinless chicken breast, thinly sliced
1/2 cup chopped onion
1 Tbsp olive oil
1 package (6 oz) snow peas
1 small red pepper, chopped (I used sun-dried tomatoes in oil instead)
2 tsp minced garlic (I used the garlic in olive oil)
2 Tbsp butter
1 Tbsp flour
4 oz cream cheese
1/2 cup grated Romano cheese
1 Tbsp finely chopped fresh parsley

Cook pasta as directed on package.

Meanwhile, cook chicken and onions in hot oil in large skilled until no longer pink and chicken is done. Add snow peas, red pepper (or sun-dried tomatoes)and garlic. Cook and stir 1 minute. Remove from heat, cover to keep warm.

Sauce:
Melt butter in saucepan. Stir in flour until well blended. Very gradually stir in milk. Bring to a boil , cook on medium heat 2 minutes or until thickened, stirring constantly. Add cream cheese, grated Romano cheese, salt and pepper. Cook 1-2 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.

Drain pasta, place in large bowl. Add chicken mixture and sauce. Toss to coat. Top with parsley.

Enjoy!