Creamy Garlic Penne

Ingredients:
1 (13 1/2 ounce) can of skim evaporated milk
1 1/3 cups skim milk
3 tablespoons all-purpose flour
2-4 garlic cloves, minced
2 teaspoons vegetable bouillon powder

3/4 pound boneless, skinless chicken breast halves (about 3), cut into bite-size pieces
2 teaspoons olive oil
1/2 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
1 cup chopped fresh tomato
1 1/2 cups imitation crabmeat (about 6 ounces)

3 cups penne pasta (10 ounces)
2 quarts boiling water
1 tablespoon salt (optional)

2 tablespoons grated light Parmesan cheese (optional)
chopped fresh parsley (optional)

Directions:
Whisk both milks into flour in large non-stick frying pan until smooth. Add garlic and bouillon powder. Heat and stir on medium-low until boiling and thickened. Keep warm on low, stirring occasionally.

Sauté chicken in olive oil in non-stick frying pan for 5 minutes until slightly browned. Sprinkle with cayenne and pepper. Add tomato and crabmeat. Toss well until hot. Add to milk mixture. Stir. Keep warm.

Cook pasta in boiling water and salt in large pot or Dutch oven for 10 to 12 minutes until just tender. Drain.

Turn pasta into serving dish. Pour sauce over top. Toss to coat. Sprinkle with Parmesan cheese and parsley. Makes 7 1/2 cups.

http://www.thenest.com/Recipes/Pasta_Comfort-food_Easy_Entree_Fast_17808/detailview.aspx?id=17808&type=7&recipe_cook_time=20-minute%2c15-minute%2c30-minute&recipe_type=Entree&HPpos=2&HPdate=20090429