2 tbsp butter
2 cloves minced garlic
1 1/2 cups thinly sliced mushrooms
8 chicken tenderloins, cooked and cubed
1 cup milk
1/2 cup light cream
pinch of nutmeg
1 tsp kosher salt
8 0z of Penne Rigate, cooked al dente
1/4 cup grated Parmesan
1 tbsp dried parsley (or fresh if you have it)
cracked black pepper
In a large skillet over medium heat, melt butter. Add garlic and mushrooms. Cook 3-4 minutes until mushrooms are tender, stirring frequently. Add chicken, milk, cream, nutmeg and salt. Bring to a boil. Reduce heat to medium and simmer, uncovered, until mixture reduces by half.
Remove sauce from heat. Add Parmesan and parsley. Toss hot pasta and sauce. Garnish with cracked pepper and parsley.
