12 oz. Penne
3 Tbsp. Unsalted Butter
1 Tbsp. All purpose flour
1 1/2 cups Half & Half
1/2 cup grated Parmesan
Salt and Pepper (to taste)
1 lb. Boneless, Skinless chicken breasts (about 4)
1 1/2 Tbsp. Old Bay Seasoning
2 Tbsp. Olive Oil
2 Firm-ripe Roma tomatoes, cored and diced

1. Bring a pot of salted water to a boil. Cook penne according to package directions.
2. Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, about 6 minutes. Remove from heat; add Parmesan, salt and pepper (to taste). Cover.
3. Place chicken between 2 sheets of plastic wrap (I used a ziploc bag); pound with a rolling pin or meat mallet to 1/2 inch thickness. Rub Old Bay evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6 to 8 minutes. Slice chicken.
4. In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve

Number of Servings: 4

Recipe submitted by SparkPeople user CHERIJ30.

 

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