Creamy Pesto Penne

Oh, this is delicious! I was inspired after having something similar at The Old Spaghetti Factory. And this reheats in the microwave really nicely. Yum!

1 package (454g) penne pasta
2 tbsp olive oil
2 boneless skinless chicken breasts, cut into strips
1 small onion, chopped
4 cloves garlic, minced
2 tbsp all-purpose flour
2 cups milk
1 pinch salt
1 pinch pepper
1 1/2 cups grated Romano cheese (I used a combo of Parmesan & Feta instead)
1 cup prepared basil pesto
1/2 cup mushrooms, chopped
1 cup cherry tomatoes

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions.

Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until no longer pink. Add onion and garlic and saute until translucent. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer until sauce starts to thicken, stirring constantly. Add cheese and stir until melted. Stir in pesto, mushrooms and tomatoes. Cook 4 minutes or until heated through. Toss with pasta until evenly coated.