Thursday, July 21, 2011

Chicken Pasta with a Creamy Red Sauce

Sometimes the ideas in my head are delicious.

2 Tbsp butter or oil
1 Tbsp minced garlic
1/2-1 Tbsp dried basil
salt to taste

Cream sauce:
2 Tbsp butter
2 Tbsp flour
1 C milk or heavy cream
1 15 oz can of tomato sauce, diced tomatoes or 2 C prepare spaghetti sauce
1 pkg pasta of your choice

Heat your skillet and melt 2 Tbsp of butter or oil. Add chicken. I used frozen chicken breasts, but you can easily substitute shredded/pulled chicken. Add 1 Tbsp minced garlic and 1/2-1 Tbsp dried basil. Add salt to taste. Cook the chicken until it's done and then take it out of the pan and set it off to the side.

Melt 2 Tbsp butter (or oil, but I prefer butter in this step) and add 2 Tbsp flour. Whisk together and add 1 C  milk or heavy cream. Keep whisking until all of the tasty bits on the bottom of your skillet have lifted. Add 2 C of spaghetti sauce. I always make huge batches of sauce and freeze it. You can use plain sauce, diced tomatoes or whatever floats your boat. Return chicken to the skillet and turn to low.

In a separate pot, bring water to a boil. Add pasta and cook according to the package directions. Strain, dump into a medium sized bowl and pour sauce over the pasta. You can top everything with some sort of shredded cheese, but it's delicious with just the sauce too.

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