Chicken Alfredo poured over Pasta 

Ingredients: 
8-12 oz pasta (rotini, fettuccini, linguini, or vermicelli)
2 garlic cloves, minced
1/2 onion, chopped
2 T oil
3 T flour
1 T cornstarch
1/4 t salt
1/4 t pepper
1/4 t dried basil
1/4 t parsley
2 1/2 c milk
8 oz cream cheese, cubed
1/4 c grated Parmesan cheese
1 c diced fully-cooked chicken pieces

Directions: 
1. Cook pasta according to package directions. 

2. Meanwhile, in a large skillet, saute garlic and onion in oil. 
When onions are translucent, add 1 1/2 cups of the milk and bring to a boil. 

3. In small bowl, whisk together the flour, cornstarch, salt, pepper, basil, parsley and the remaining 1 cup of the milk.

4. Gradually stir milk and flour mixture into the hot skillet. 
Boil and stir for 2 minutes or until thickened. 

5. Reduce heat and add cream cheese and Parmesan cheese, stirring until smooth. 
Add meat if desired; heat through. 

6. Drain pasta, add to sauce, and toss to coat. 
Add additional pepper and salt to taste. 

Additional Notes: 
*For a completely smooth alfredo sauce, use about 1/2 teaspoon onion powder in place of the chopped onion.