Boil 6 cups water. Add pasta and cook until al dente.
2
In the same chicken pot, melt butter. Add flour and cook for one minute.
2
Cut chicken into 1x1 inch cubes. Turn stove to high for another pan. Cook chicken until done and lightly browned in 2 tbs olive oil. When done, set aside to cool a bit.
3
Gradually add chicken stock to butter and flour mixture. Turn to high to allow mixture to boil and thicken. Add milk and parmesan and seasonings. Cook until thickened to desired consistancy.
