12 ounces penne pasta, cooked to al dente 2 tablespoons olive oil 1 1/2 pounds boneless skinless chicken breast, cut into small pieces 5-6 cloves garlic, minced 4 tablespoons all-purpose flour 3 tablespoons butter 2 cups nonfat milk 1 cup chicken broth 1 teaspoon Italian seasoning 1 cup Parmesan cheese, divided 1/4 fresh chopped parsley, plus some for garnish Olive oil Salt and pepper

1. Cook pasta to al dente according to package directions. Drain and set aside until ready to use.

2. In a large, deep skillet, heat olive oil. Add chicken and season with a pinch or two of salt and pepper. Cook until chicken is no longer pink, about 5 minutes. Transfer to a plate and set aside with the pasta.

3. Add 3 tablespoons of butter to the skillet and melt, then stir in garlic and cook for 1 minute. Stir in flour and italian seasoning cook for about 1 minute or until golden. Whisk in milk and chicken broth and simmer for several minutes until thickened. Remove from heat and stir in half of the Parmesan cheese until melted.

4. Toss the cooked pasta and chicken with the sauce to coat, then stir in remaining Parmesan cheese and ¼ cup fresh chopped parsley.

5. Serve immediately, garnished with fresh grated Parmesan and fresh chopped parsley.