2 cups penne, uncooked
3/4 lb boneless, skinless chicken breasts, thinly sliced
1/2 cup chopped onions
1 TBSP olive oil
1 pkg (6 oz) snow peas
1 small red pepper, chopped
2 tsp minced garlic
2 TBSP butter
1 TBSP flour
1 1/2 cups milk
4 oz cream cheese, cubed
1/2 cup romano cheese (I used parmesan)
1 TBSP finely chopped fresh parsley
Cook pasta; set aside.
Heat oil in skillet and cook chicken until done. Add snow peas, red pepper, and garlic; cook and stir 1 minute. Remove from heat and keep warm.
Melt butter in medium saucepan. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook until thickened. Add cream cheese, romano, and salt and pepper to taste. Cook 1-2 minutes until cheese is melted.
Mix chicken, pasta, and sauce together. Top with parsley.