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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (12-oz.) package farfalle (bow-tie) pasta |
5 tablespoons butter, divided |
1 medium onion, chopped |
1 medium-size red bell pepper, chopped |
1 (8-oz.) package fresh mushrooms, quartered |
1/3 cup all-purpose flour |
3 cups chicken broth |
2 cups milk |
3 cups chopped cooked chicken |
1 cup (4 oz.) shredded parmesan cheese |
1 teaspoon pepper |
1/2 teaspoon salt |
toppings: toasted sliced almonds, chopped fresh flat-leaf parsley, shredded parmesan cheese |
Directions:
1. Prepare pasta according to package directions. Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Add onion and bell pepper; sauté 5 minutes or until tender. Add mushrooms; sauté 4 minutes. Remove from Dutch oven.
2. Melt remaining 3 Tbsp. butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 5 to 7 minutes or until thickened and bubbly.
3. Stir chicken, sautéed vegetables, and hot cooked pasta into sauce. Add cheese, pepper, and salt. Serve with desired toppings.
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