Ingredients
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1 1/2 lbs boneless skinless chicken breasts
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2 cups 2% low-fat milk
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3 tablespoons unsalted butter
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3 tablespoons flour
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6 tablespoons fresh grated parmesan cheese
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1/8 teaspoon white pepper (or black)
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1/4 cup prepared pesto sauce
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1/8 teaspoon red pepper flakes
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1/4 cup dry julienned sun-dried tomato
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1 tomatoes, chopped
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2 garlic cloves, crushed
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1 lb rigatoni pasta
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1 tablespoon olive oil
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salt, to taste
Instructions
- Cook the rigatoni according to package directions. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).
- Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips.
- Melt the butter in a medium saucepan over medium heat.
- Slowly whisk in the flour until smooth and pasty.
- Add milk gradually, whisking well after each small addition, then until no clumps can be seen.
- Add the sundried tomatoes.
- Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
- Add the pesto sauce and mix well.
- Sprinkle the parmesan in, and whisk.
- Add the crushed garlic,chopped tomato, white (or black) pepper, and red pepper flakes.
- Remove from heat, and add salt to taste.
- Pour over rigatoni, mix and serve!