Ingredients 1 tablespoon olive oil 3 chicken breasts, cubed salt, to taste pepper, to taste 4 cloves garlic, minced 590 mL (2 ½ cups) chicken broth 590 mL (2 ½ cups) heavy cream 450 g (1 lb) penne pasta, uncooked 220 g (2 cups) parmesan cheese 230 g (2 cups) mozzarella cheese 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 (28x18 cm or 33x23 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. Serve warm and enjoy!