Chicken breast, milk, creamer, chicken stock, salt pepper, flour, vegetable oil, campanelle pasta, parmesan cheese
1. Boil pasta set aside, drain
2. Diced chicken, cook in a skillet with little vegetable oil, salt & pepper, set aside
3. Make the sauce. Chicken Stock, milk, creamer combined half& half and heat in a pot, add salt pepper for taste, thicken with roux made of flour and oil or use cornstarch mixed with cold water set aside and wait to set for 5 min, than and parmesan cheese to the sauce. Mix sauce, chicken and pasta together. Reheat Done!
For precise ingredients weights please write a massage. But it shouldn’t be a problem for any cook with little experience