2 chicken breasts, diced
8 oz pasta
3 garlic cloves, minced
1 cup low-fat milk
½ cup Parmesan cheese, grated
1 tbsp olive oil
2 tbsp butter
Salt, pepper, Italian herbs
Cook pasta al dente; reserve ½ cup water.
Cook chicken in olive oil until golden.
Sauté garlic in butter, add milk and Parmesan.
Combine pasta and chicken with sauce. Adjust with pasta water.
Serve with parsley and extra Parmesan.