Saturday, March 21, 2015

Pasta with Cream Sauce

Serves 2-4.

A couple hours before you want dinner, place in a heavy pan:

1 chicken breast
300 ml water
1 chicken bouillon cube

Bring to a boil, and simmer over a low flame, covered, for 5 minutes. Turn off fire and leave the pot until it is cool.

Put on water to boil linguine or whatever noodles of your choice, and cook according to package instructions. Cook the noodles while you make the sauce. 

To make the sauce

1 T olive oil
1 clove garlic, finely minced
½-1 C chopped shiitake or other mushrooms
¼ t oregano
¼ t basil

Heat oil in a frying pan and gently stir fry the garlic, mushrooms, and spices. When they are fragrant, set aside.

In a heavy-bottomed pan, heat:

2 T butter
1 T olive oil

When the butter is melted, slowly add while whisking:

3 T flour

Continue to cook over a low flame, whisking constantly so the flour doesn't get lumpy. Let cook until you can smell that the flour is cooked (a few minutes). Then, very slowly add while whisking:

200 ml chicken broth + 200 ml milk (or whatever combination you prefer)

Continue stirring over a low flame until the mixture has thickened to your liking. Adding more broth, if necessary.


1 shredded chicken breast
¼ t freshly ground pepper
salt to taste

Just before serving, add:

¼-½ C shredded cheese

Top with fresh basil. Salt and pepper as desired.

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