Creamy Chicken Penne

Creamy Chicken Penne
From Taste of Home April/May 2010, Modified by Laura Cannon

Prep: 20 minutes
Total: 35 minutes
Makes 4 servings, 2 cups each

2 Cups Penne Pasta, uncooked
3/4 lb. boneless, skinless chicken breasts, thinly sliced (or 12 oz. can)
1/2 cup chopped onions
1 Tbsp. olive oil
6 oz. snow peas (or Sugar Snap Peas)
1 small red pepper, chopped
2 tsp. minced garlic
2 Tbsp. butter
1 Tbsp. Flour
1 1/2 C. Milk
4 oz. Cream Cheese, cubed
1 tsp. salt
dash pepper
1/2 C. Grated Pecorino Romano Cheese
1 Tbsp. finely chopped parsley

Cook pasta as directed on package. Meanwhile, cook chicken and onions in hot oil in large skillet for 6-8 minutes or until chicken is done, stirring frequently. (Necessary if chicken is raw.) Add snow peas, red pepper, and garlic; cook and stir 1 minute. Remove from heat; cover to keep warm.

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

Drain pasta; place in large bowl. Add chicken mixture and sauce; toss to coat.