Thursday, March 14, 2013

Light and Creamy Chicken Pasta

Every now and then I make something the whole family scarfs down and I think "YES! It doesn't get any better than this!" Then I feel kind of pathetic and vow to go out more.

This light and creamy chicken pasta was one of those times.

Light and Creamy Chicken Pasta

There's nothing like a meal that lets you use up spare food in your fridge and freezer, and that's exactly what this pasta lets you do. I used peas and chicken, but if you have other things you'd like to use up - have at it!

Light and Creamy Chicken Pasta Recipe
Leanne Bakes

2 - 3 cups pasta, preferably rotini
3 tablespoons flour
3 tablespoons butter
2 - 3 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
2 cups chicken stock
1/2 cup milk or cream
1 cup peas
1 cup cooked chicken, chopped

Boil a large pot of water and prepare pasta according to package directions.

Meanwhile, heat the butter and garlic in a medium pot until bubbling. Add flour, salt, and pepper, whisking constantly until well combined, and cook until it begins to turn lightly golden.

Quickly whisk in the chicken stock, ensuring all lumps are gone. Allow to simmer slightly over medium to low heat. Whisk in the milk, still stirring to ensure nothing globs to the bottom of the pan. Stir for 8 or so minutes until the mixture thickens slightly.

Add the peas and chicken to the sauce, stirring until well combined and warm.

Combine the sauce with the cooked and drained pasta, stirring together until pasta is evenly coated.

Serve hot, or store in an air-tight container in the fridge or freezer.


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