Ok, it’s the weekend. And no, I didn’t plan to cook anything. My week had been very busy that we ate out almost every night. Now that the weekend is here, and I have spent all the weekend play money on meals on the weekdays, I thought that we would stay home and cook. Besides, cooking has always been my stress relief.
So, with the leftover BBQ chicken that we had, I made this, as my husband said, delicious, flavorful creamy penne. It was very easy to make. It was based on a basic white sauce for pasta and add little spices and cheese. You can use any kind of cheese you like as long as it melts well, and of course, flavorful. I used Muenster and Parmesan because I had that ready in my fridge.
1/2 of 12 oz bag penne
1/4 cup and 1 tablespoon butter
1 1/2 tbp flour
1 1/2 cup of half and half
1/2 tsp oregano
1 bbq chicken breast- cut up to pieces
4 pieces baby bella mushroom- slice
dash of pepper
1 tsp garlic powder
6 slices muenster cheese- cut up to pieces
1/3 cup grated parmesan cheese
In a small pot, boil penne as the packaging instruction. Put a little salt and oil to taste.
In another pot, melt butter. When it melts, put in half and half, and mix well. Bring it to a boil, then mix in all the cheese and spices. Make sure that the cheese melts well. Just before the pot is removed from the heat, put in slices of mushroom. Bring it to boil, remove from heat.
Arrange the penne pasta on a plate with pieces of the bbq chicken on top. Pour the creamy sauce on top of the arranged penne pasta. Viola!