White Sauce Chicken Pasta
Sauté 150-200g seasoned chicken cut into bite size pieces, 125g mushrooms and 150 g spinach and set aside
1
In the same pan sauté half a cup butter and flour each until darkened and aromatic (it’ll thin out a little)
2
Add a cup milk, whisk then gradually add remaining milk to avoid clumping
3
Crush in a bouillon cube
4
Stir in half a cup diced onion and 3-4 chopped chilies
5
Bring to a bubble and simmer stirring intermittently until it thickens. Add a grating of nutmeg (if using)
6
Add back your chicken, spinach, and mushrooms
7
And 100g shredded cheese - YUM. Mix well and adjust seasoning with salt and pepper .
8
Stir in 8 oz pasta cooked al dente (reserve pasta water to thin sauce if needed)
9
Scatter cheese over top and bake at 400F then broil for 2-3 minutes
10
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