INGREDIENTS
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3 tablespoons (45ml) olive oil
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1 1/4 pounds (600g) boneless, skinless chicken breasts - I used boneless chicken thighs
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4 cloves garlic, minced
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14oz (420ml) low sodium chicken broth
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1 cup (240ml) heavy cream
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1/2 pound (500g) penne pasta, or any bite-sized shape pasta, uncooked
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2 cups (200g) of freshly shredded real parmesan cheese
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Salt and black pepper, to taste
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Flat leaf parsley to garnish