2-3 tablespoons of olive oil 1-2 pounds of chicken 1 red bell pepper 1 orange bell pepper 1 bunch of green onions about 1-2 tablespoons of chicken bouillon For the garlic white sauce: Minced garlic 1 1/2 cups of sour cream 1 cup of milk 1 cup of chicken broth (a little bit more than the cup) salt to taste. 12 ounces of the pasta of your choice ( I used whole wheat penne pasta) Garlic salt, parsley and basil (if you have fresh parsley and basil it’s even better!) (I used dry parsley and basil) Please be very careful with the salt in the sauce and bouillon in the chicken, taste as you go so you don’t end up with a salty dish. I have done this quite a few times so I already know how much to put in. If you think you might make it too salty then don’t add the salt to the sauce. It will come together in the end with the garlic salt. Follow the video and enjoy! From my kitchen to yours, Elsa

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