Cavatappi With Basil and Chicken Cream Sauce

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READY IN: 20mins
SERVES: 2
YIELD: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons butter (or butter substitute)
  • 1 12
    tablespoons flour (I used just over 2 tonight for an extra-creamy sauce)
  • 1
    cup milk
  • 1
    teaspoon salt (plus more to taste)
  • 12
    cup good parmigiano-reggiano cheese (good cheese can really make a difference, look for "Parma" on the rind if you buy it in a block)
  • 14
    teaspoon fresh ground black pepper (to taste)
  • 2 -4
    tablespoons freshly chopped basil
  • 12
    cup shredded roasted chicken (I buy the rotisserie chickens from the market. This step is optional.)
  • 1 12
    cups dried cavatappi pasta
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DIRECTIONS

  • If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
  • Melt the butter.
  • Add flour and cook to make light roux.
  • Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
  • Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.
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