Penne Pesto Pollo

• 454 grams penne pasta
• 1 tsp vegetable oil
• 2 boneless chicken breasts, about 1 lb (500 gr)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 1/2 cup 2% milk
• 1/2 cup homemade or store-bought pesto

1. Cook pasta until al dente - 10-11 minutes
2. Set a small frying pan over medium heat.
3. When hot, lightly coat with oil.
4. Add chicken and cook until lightly golden, 3 minutes per side.
5. Cover and continue cooking, turning occasionally until springy when pressed and cooked through, about 10 more minutes.
6. Remove from heat and let stand 2 minutes.
7. Thinly sliced into bite-sized pieces.
8. Set a large saucepan over medium heat.
9. Melt butter.
10. Add flour and stir to evenly mix.
11. Cook, stirring constantly, until bubbly and lightly golden.

penne pasta, vegetable oil, chicken breasts, butter, flour, milk, pesto

Taken from cookpad.com/us/recipes/331114-penne-pesto-pollo (may not work)