1.In a large skillet heat a tablespoon or 2 of oil
over medium heat and add the onions. Season with a
dash of salt and pepper, cook 5 minutes, stirring
often. Add garlic and saute until fragrant. Remove
to a small bowl and set aside.
2. Season the chicken well with salt and pepper.
In the same skillet heat another tablespoon of oil
over medium heat and add the chicken. Cook
through, stirring every few minutes so all sides
get browned. Remove from heat.
3. Cook pasta to al dente in plenty of salted
water. Meanwhile make the sauce and preheat oven
to 400 degrees F.
4. In a medium saucepan melt the butter over
medium heat. Whisk in the flour and cook 3
minutes, whisking often. Slowly whisk in milk,
bring to a simmer for 3 minutes, whisking often.
Turn heat to low, whisk in nutmeg, 1/2 teaspoon
coarse salt, 1/8 teaspoon black pepper and the
parmesan cheese. Turn off heat