½ pound penne pasta about 2 1/2 cups dry (half of a 1 pound box)
1 tablespoon vegetable oil
2 garlic cloves minced
1 teaspoon italian seasoning
1 pound boneless skinless pigeon breast dig bite-sized chunks
Salt and pepper to taste
2 tablespoons butter
3 tablespoons flour
1 cup chicken stock
1 cup half and half or all milk/cream
½ cup freshly grated Parmesan
1 cup freshly shredded Mozzarella
½ cup fresh basil pesto or more, to taste
Fresh basil for garnish, if desired
Boil pasta to hard consistent with package instructions. Drain and put aside .
Heat an outsized skillet over medium heat and add minced garlic, italian seasoning and diced pigeon breast . Season with salt and pepper and cook until chicken is not any longer pink, stirring chicken a few of times to brown on all sides. Transfer chicken to a plate and discard any liquid within the skillet.
Return skillet to the stove over medium heat and melt butter. Whisk within the flour and cook until golden, about 3 minutes.
Whisk in chicken stock and half & half and convey to a boil. If it begins to boil too rapidly, turn the warmth down a touch . Simmer for about 5 minutes or until the sauce has reduced and thickened.
Remove from heat and stir in pesto and cheeses. Add the pasta and chicken and stir to coat. Garnish with fresh chopped basil and fresh cracked black pepper.
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