Chicken and White Cream Pasta

Another family favorite.....with a few confessions: I left out the mushrooms cause that's how we roll, my daughter ate all the chicken out of my bowl, I forgot to buy shredded parmesan so I had to settle for grated, and if you happen to see a few blades of grass in there it's because I had to go outside to get the best lighting and I dropped it on the grass and since this was the last that was left of it, I had to scoop it all up just for the picture and then I had cold cereal for dinner. So there you go, just imagine it all perfect and delicious like it should be. I'm really sad I had to eat cold cereal instead.

2 c uncooked penne pasta
2 c sliced fresh mushrooms
1 c sliced green onions
2 Tbs butter
½ c chicken broth
1 tsp minced garlic
1 Tbs flour
1/3 c water
1 c heavey whipping cream
2 c chicken, cooked and cubed
¼ tsp salt
1/8 tsp pepper
Shredded parmesan cheese (not grated)

Cook pasta according to package directions. In a large skillet, saute mushrooms and onions in butter for 4-5 min or until tender. Add broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 min. Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat and stir until thickened. Stir in cream. Bring to a boil. Reduce heat, simmer uncovered for 4-5 min. Add the cooked pasta, chicken, salt and pepper to cream sauce. Cook for 3-4 min or until heated through. Sprinkle with lots of shredded parmesan and season with salt and pepper.