NOMS!

Ingredients:
1 boneless skinless chicken breast
1/2 cup plain breadcrumbs
1/3 cup Parmesan cheese
Salt, pepper, Italian seasoning to taste
2 tbsp plus 1-2 tsp extra virgin olive oil
6 + cloves garlic
2 tbsp AP flour
2 cups milk
1/4 cup freshly grated sharp white cheddar
Secret ingredient
8 oz short cut pasta

Cut the chicken breast into slices, or filet it. Combine the breadcrumbs, Parmesan cheese, salt, pepper, and Italian seasoning on a plate. Mix in 1-2 tsp EVOO, just to barely moisten the mixture. Coat the chicken pieces and put them in an oven safe pan. Bake at 375 for 10-15 minutes, until done through.

Meanwhile, cook the pasta. While pasta is cooking, chop the garlic. When the chicken is done, remove it from the pan and place it under foil to keep warm. Heat the remaining two tbsp of oil in the pan, add the garlic and cook over low heat until garlic starts to sizzle. Add the flour, mix well and cook until the roux turns golden and smells nutty.

While stirring, add the milk. Raise heat and bring to a boil. Then lower heat and add cheddar slowly, while stirring. Add secret ingredient, taste sauce and season with salt and pepper.

Once sauce is finished, add cooked pasta and chicken to the pan. Stir until everything is heated through, serve and enjoy!