Simple Cheesy Chicken Farfalle with Peas
Description
This takes mac n cheese to a new level but very simply. Use rotisserie or left-over chicken with pasta, milk and cheeses and you have a delicious meal. Optional: Add mushrooms or bacon for a different taste.
Ingredients
1 lb. farfalle pasta
4 tbl. unsalted butter
1/4 cu. flour
1 tsp. garlic powder
1 tbl. Italian seasoning
1 tsp. kosher salt 3 cups milk, divided
8 oz. Italian cheese blend
1/2 cu. Parmesan and Romano cheeses
1 tbl. fresh Rosemary, chopped
2 tbl. lemon zest
2 cu. diced chicken, cooked
2 cu. peas, frozen
Directions
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Bring a large pot of salted water to a boil, cook pasta al dente.
Pour peas into pot when the pasta is done cooking. Drain pasta and peas once it is cooked and set aside. Work on the next step while your pasta is cooking.
Meanwhile, in a medium sauce pan over medium heat melt butter, add flour and whisk for 2 -3 minutes. Add Italian seasoning, garlic, rosemary, and salt. Whisk to combine.
Add 2 cups of milk and continue to whisk, allow milk to thicken.
Add cheeses and whisk until combined. Add lemon zest and stir. When cheese is done cooking it will have a beautifully thick cheese sauce.
Pour cheese mixture over pasta and peas, stir in diced chicken. Add remaining cup of milk and mix together well. Pasta thickens as it sits.