Pappardelle Alfredo w/o Cream

Ingredients:

2 packages of 8oz Pappardelle Pasta

1 lb Chicken Breasts (cut in any size desired)

8 oz White mushrooms (cut)
¼ cup butter, or more to taste

1 clove garlic, minced

¼ cup all-corn starch dissolved in a bit of water

2 tablespoons grated Parmesan cheese

2 cups milk

1 ½ teaspoons Italian seasoning

1 teaspoon salt, or to taste

1 pinch ground black pepper

Directions: (Pappardelle)

1. Bring water to boil
   
2. Add noodles and stir gently to separate.
3. Bring back to boil and cook 6 to 7 minutes Drain and toss with Olive oil

Directions: (Alfredo Sauce)

1. Melt butter in a large saucepan
2. saute garlic and chicken, and mushroom
   
3. stir corn starch into garlic-butter mixture until dissolved and smooth,
   
4. stir Parmesan cheese
   
5. Slowly pour milk, stirring constantly, until smooth
6. season with Italian seasoning, salt, and pepper
7. Cook and stir until sauce reaches desired consistency

Serve with with your favorite greens. We ate it with sauteed Brussels Sprouts.👍