I saw this entree in a grocery store and thought, "I could make that!" My kids love it, they think it's really delicious.
2 cups bow tie pasta
1/4 cup Olive Oil
Salt
1 3-pound rotisserie chicken, cut in bite-size pieces (or 2 large boneless/skinless chicken breasts, cooked and cut into bite-sized pieces
2 large carrots, cut into 1/2" coins
1 bunch asparagus spears, cut into 1 1/2" pieces
1 medium head broccoli florets, cut into bite-sized chunks
1/4 cup butter
1/4 cup flour
2 cups whole milk
1/2 cup heavy cream
1/2 cup chicken stock
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/4 teaspoon garlic powder
1/3 cup Parmesan cheese
- Bring 6 cups water, olive oil and a small palm of salt in a large pot to a boil. Add pasta, cook until tender, about 12-15 minutes. Drain.
- In another pot of boiling water, add carrots. Cook for 10 minutes. Add remaining vegetables to carrots and cook another 10 minutes until all vegetables are tender.
- Meanwhile, make sauce. Melt butter in 2-quart saucepan, add flour. Cook for 5 minutes. Add remaining ingredients except cheese,stirring constantly. Bring to boil, then simmer until sauce is thickened. Add cheese until incorporated.
- Combine pasta, chicken, vegetables and saugce in a serving bowl. Serve immediately.
No comments:
Post a Comment