Penne With Chicken and Pesto

• 1 (16 ounce) package penne pasta
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breast halves, cut into bite size pieces
• 2 garlic cloves, minced
• salt and pepper
• 34 cup chicken broth
• 34 cup milk
• 1 tablespoon cornstarch
• 13 cup pesto sauce
• 1 cup broccoli, cut up (asparagus or peas would be good as well)
• 12 cup parmesan cheese, grated (divided)

1. Bring a large pot of slightly salted water to a boil.
2. Add pasta and cook according to package directions, or until al dente; drain.
3. Heat butter and olive oil in a large skillet over medium heat.
4. Saute chicken and garlic until chicken is almost cooked.
5. In a small bowl, stir together chicken broth, milk & cornstarch.
6. Pour into skillet with chicken & garlic.
7. Season with salt and pepper.
8. Add pesto and half of the Parmesan cheese.
9. Add broccoli and cook until broccoli is tender.
10. Stir in cooked pasta, toss to coat.
11. Top with the remaining Parmesan cheese and serve.

penne pasta, butter, olive oil, chicken breast halves, garlic, salt, chicken broth, milk, cornstarch, pesto sauce, broccoli, parmesan cheese

Taken from www.food.com/recipe/penne-with-chicken-and-pesto-488954 (may not work)