Chicken Pasta

A Mosley Family favorite.

2-3 boneless skinless chicken breasts, cut into half inch cubes
5-7 finely chopped cloves garlic
1 large chopped sweet onion
1/2 pound sliced mushrooms
Lemon pepper
5 tablespoons butter
4 tablespoons flour
3/4 quart milk, more if needed
2 cups Parmesan cheese, more if needed
Sea salt, white pepper
Fusili or rotini pasta

Boil pot of water for pasta, cook pasta until al dente.

In a large sauté pan, heat a couple tablespoons olive oil over medium to medium high heat. Sauté garlic for a few seconds until fragrant, then add chicken and sauté for a few minutes. Add onion and mushrooms and sauté until liquid is evaporated and the mixture is caramelized. Remove from heat.

In large saucepan melt butter until it bubbles, then whisk in flour and cook for couple minutes. Whisk in milk and stir until smooth. Heat until sauce starts to thicken, whisk in Parmesan cheese then switch to wooden spoon. Stir until sauce just begins to bubble. Add salt and pepper to taste. Stir in chicken mixture, heat gently. Serve sauce over hot pasta.