Ingredients
- 1 tablespoon olive oil
- 3 chicken breasts, cubed
- salt, to taste
- pepper, to taste
- 4 cloves garlic, minced
- 2 ½ cups chicken broth (590 mL)
- 2 ½ cups heavy cream (590 mL)
- 1 lb penne pasta, uncooked (450 g)
- 2 cups parmesan cheese (220 g)
- 2 cups mozzarella cheese (230 g)
- 1 handful fresh parsley, chopped
Directions
In a pot, heat oil and add chicken.Season chicken with salt and pepper.Add garlic, then brown the chicken.Add broth, heavy cream, and pasta, and bring to a boil.Cover and reduce the heat to a simmer for 15-20 min.Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28×18 cm or 33×23 cm) baking dish.Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
