Creamy Garlic Penne

Ingredients

• 1 (13 1/2 ounce) can skim evaporated milk
• 1 1/3 cups skim milk
• 3 tablespoons all-purpose flour
• 2-4 garlic cloves, minced
• 2 teaspoons vegetable bouillon granules
• 3/4 lb boneless skinless chicken breast half (about 3)
• 2 teaspoons olive oil
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon fresh coarse ground black pepper
• 1 cup chopped fresh tomato
• 1 1/2 cups imitation crabmeat (about 6 ounces)
• 3 cups penne pasta (10 ounces)
• 2 quarts boiling water
• 1 tablespoon salt (optional)
• 2 tablespoons grated lowfat parmesan cheese (optional)
• chopped fresh parsley (optional)

Directions

1. 1

   Whisk both milks into flour in large non-stick frying pan until smooth. Add garlic and bouillon powder. Heat and stir on medium-low until boiling and thickened. Keep warm on low, stirring occasionally.

2. 2

   Sauté chicken in olive oil in non-stick frying pan for 5 minutes until slightly browned. Sprinkle with cayenne and pepper. Add tomato and crabmeat. Toss well until hot. Add to milk mixture. Stir. Keep warm.

3. 3

   Cook pasta in boiling water and salt in large pot or Dutch oven for 10 to 12 minutes until just tender. Drain.

4. 4

   Turn pasta into serving dish. Pour sauce over top. Toss to coat. Sprinkle with Parmesan cheese and parsley.

5. 5

   Makes 7 1/2 cups.