Dreamy Creamy Chicken Alfredo

I made this meal for my Dinner Delivery service last week.  My sweet little friend Taylor called me after she ate it for dinner and told me it was her very favorite thing that I had ever made.  That makes it extra special to me.  I thought it was pretty amazing myself.

Chicken broth lightens up the sauce so it's not a traditional Alfredo.  I think it is a nice change to to that heavy cream sauce {even though I love it}.

If you have fresh basil or parsley it really brightens up the dish to give it a little green before serving.

Ingredients:
1lb. of penne pasta {fusili or ziti would work too}
1 cup of mozzarella cheese
2 chicken breasts shredded {from a rotisserie chicken}
2tbs butter
2tbs flour
1 1/2 cups of chicken broth
1 cup of milk
1 cup of parmesan cheese
2 cloves of garlic grated
1/2 tsp of ground nutmeg
1/2 tsp of ground pepper
{salt optional if needed}

Directions:
While pasta is cooking according to pkg instructions {minus 2 minutes so it will be al dente} begin working on the sauce.  Heat a heavy bottomed skillet over medium heat and add butter.  When melted add flout and stir continually for 1-2 mins.  Slowly whisk in the chicken broth and the milk.  When it is smooth add the parmesan cheese, garlic, nutmeg and pepper.  Continue to whisk until smooth, then remove from heat and add shredded chicken.  When pasta is cooked, add to the sauce, mix well and pour into a large greased baking dish.  Top with the mozzarella cheese and bake at 375 degrees until cheese is melted and golden. Garnish with fresh parsley or basil and serve.

Enjoy!