Penne white sauce

Ingredients

• Garlic

  raw

  1 cloves, minced or 3g

• Black pepper

  ground

  1 dash or 0.1g

• Salt

  table

  1 dash or 0.4g

• Corn pasta

  dry

  120g

• Butter

  unsalted

  1 tsp or 5g

• Sweet onion

  raw

  1 onion or 331g

• Rolled oats

  dry oatmeal, Quaker brand

  1 tbsp or 5g

• Chicken breast

  cooked, roasted, skinless

  200g

• Cream - almarai

  Heavy, Sweetened, Extra Creamy - Kroger

  20g

• 1% milk

  150g

Directions

1. Finely chop garlic. Slice mushrooms evenly. Chop parsley coarsely.
2. Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
4. In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.