Creamy Chicken and Green Bean Pasta with Parmesan

Bring a large pot of water to a boil and add a generous pinch of salt.

While the water heats, take the 2 chicken breasts (the pre-cooked cutlets from Day 3) and slice them into thin, bite-sized strips.

Take the 1/2 lb green beans (the pre-cooked beans from Day 3) and cut them into 1-inch lengths.

Add 8 oz penne pasta to the boiling water and cook for 10-12 minutes until al dente.

While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Peel and mince 2 cloves of garlic, then add them to the skillet and sauté for 1 minute until fragrant.

Add the sliced chicken strips and the cut green beans to the skillet. Toss and stir for 3-4 minutes to ensure they are fully warmed through.

Pour 1/2 cup heavy cream into the skillet and sprinkle in 1/2 tsp dried oregano. Bring the mixture to a gentle simmer for about 2 minutes until it begins to slightly thicken.

Before draining the pasta, reserve about 1/4 cup of the starchy pasta water. Drain the 8 oz penne.

Add the drained penne and 1/3 cup grated parmesan cheese to the skillet. Toss everything together until the pasta is well-coated in the creamy sauce, adding a splash of the reserved pasta water if the sauce is too thick.

Season the dish with salt and black pepper to taste and serve immediately.