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Cavatappi With Basil and Chicken Cream Sauce

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
1 dash garlic powder
12 cup shredded roasted chicken (I buy the rotisserie chickens from the market. This step is optional.)
1 12 cups dried cavatappi pasta


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.

Source: www.food.com