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 the noodles of your choice, and cook according to package instructions. Cook the noodles while you make the sauce.

To make the sauce

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

Heat oil and butter in a heavy pot and gently stir fry the garlic and mushrooms. When they are fragrant, 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:

400 ml chicken broth into which about ¼ C of whole milk powder has been blended
OR 400 ml milk + ½ t chicken bouillon powder (or its equivalent)

Continue stirring over a low flame until the mixture has thickened.

Add:

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

Just before serving, add:

(¼ C shredded cheese)
(Top with fresh basil.)

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