Italian Chicken Skillet

I saw this recipe and it looked pretty easy to throw together on a weeknight.  I made B's with regular thin chicken breasts but used chicken sausage for M's and mine.  The original recipe calls to marinade the chicken breasts first but since I was in a rush, I just did salt & pepper on the chicken breasts.   It also calls for chicken broth but I must have used all of mine.  I subbed a dry white wine and it turned out fine.  The skim evaporated milk makes it a little less calorie filled - which is always a plus too!

Ingredients:
8oz penne pasta
2 teaspoons extra virgin olive oil
1/4 small onion, minced
salt & pepper
2 garlic cloves, minced
1/2 cup chicken broth (I used dry white wine)
8oz tomato sauce (I used marinara sauce because I had it already opened in the 'fridge)
1 cup evaporated skim milk
1 teaspoon flour
4 teaspoons prepared pesto

Directions:
Saute marinated chicken in a large skillet sprayed well with non-stick spray over medium heat for 5-6 minutes a side, or until no longer pink in the center. Remove to a plate then cover loosely with foil to stay warm and set aside. Carefully wipe out skillet with a spatula or wet paper towel. Meanwhile, bring a large pot of water to a boil then season with salt and add penne. Cook until al dente then drain and set aside.

Still over medium heat, add oil to the skillet then add onions and season with salt and pepper. Saute for 3-4 minutes, or until tender, then add garlic and saute, stirring constantly, for 30 more seconds. Carefully add chicken broth then let simmer until reduced by half, about 2 minutes. Add tomato sauce and evaporated milk then whisk in flour and pesto. Simmer until thick and bubbly, about 2-3 minutes. Add cooked and drained pasta then toss to combine. Portion out to plates then top with cooked chicken.