Penne white sauce

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Pasta

  Corn, dry

  120g

• Butter

  Unsalted

  1 tsp or 5g

• Onions

  Sweet, raw

  1 onion or 331g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  1 tbsp or 5g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  200g

• Cream - almarai

  Heavy, Sweetened, Extra Creamy - Kroger

  20g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  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.

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