Servings: 6 to 8

Sauce: subheading: Sauce:
2 cups Chicken Broth 2 cups Chicken Broth
1 1/2 teaspoons Salt 1 ½ teaspoons Salt
8 Garlic cloves chopped 8 Garlic cloves chopped
3 Tablespoons Olive Oil 3 Tablespoons Olive Oil
1 - 2 tsp corn starch or Arrowroot powder 1 to 2 tsp corn starch or Arrowroot powder
1/2 c shredded mozzarella cheese ½ c shredded mozzarella cheese
 
Pasta Pasta
1 lb pasta to box instructions 1 lb pasta to box instructions
 
Chicken: subheading: Chicken:
2 chicken breasts, cubed 2 chicken breasts, cubed
1 tsp garlic powder 1 tsp garlic powder
1 tsp Italian seasoning 1 tsp Italian seasoning
1 TBSP olive oil 1 TBSP olive oil

Start by peeling and chopping your garlic. Once peeled, chop the garlic and place it into a small saucepan with about 1 tablespoon of oil.
Cook the garlic on the stove on a low/medium heat until fragrant, then add in the broth and the additional oil.
Let it cook until it comes to a simmer.
While the sauce comes to a summer, add all chicken ingredients to a pan and cook over medium heat. Start the water for the pasta.
Add in the salt to the sauce.
Once the mixture is simmering, remove it from the stove and place it into your blender. THE SAUCE WILL BE HOT. Blend it in a high powered blender for about 30 seconds. I cover the top with a cloth while I'm holding the lid on because the mixture will be very hot and it will splash. USE CAUTION.
Pour the creamy mixture back into the saucepan and put it back on a low/medium heat to bring it to a simmer. Mix a small amount (about a teaspoon or less, we don't want to make a thick gravy!) of arrowroot powder / corn starch into a little water and then slowly stir it into the simmering sauce just to thicken it up a little bit.
Once thickened, add chicken and pan drippings to the sauce. Set heat to the lowest setting and cover while your pasta cooks.
Drain pasta and add to sauce. Mix in the cheese and serve.