Chicken Bechamel Pasta Recipes

BASIC BECHAMEL SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

CHICKEN SPAGHETTI WITH WHITE SAUCE

Steps:

• Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta and transfer to a large serving bowl. Reserve 1 cup pasta water.
• While pasta is cooking, coat chicken with salt and pepper on both sides.
• Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Remove chicken and chop into bite-sized pieces. Set aside.
• Add bacon to the same pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into small pieces.
• Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add chicken and bacon and reduce heat to just above a simmer. Stir in milk and cornstarch. Add chicken broth, mozzarella cheese, and Parmesan cheese; stir and simmer until well mixed and cheeses have melted.
• Slowly add 1/2 cup pasta water to the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.

CHICKEN BECHAMEL PASTA

Steps:

• Place chicken and 2 cans of broth in crockpot on low for 6-8 hours or until juices run clear. When cooked, remove from liquid, allow to cool, then shred or chop.
• Cook egg noodles according to package directions.
• Saute bacon and garlic in medium saucepan until bacon slightly browned, not too crispy. Remove from pan.
• Add butter to drippings and melt completely.
• Add 4 tbs flour and cook for one minute, whisking occasionally.
• Add skim milk, starting with a tbs or two until you've added the full 2 cups, whisking to prevent lumps. Bring to a simmer and allow to thicken until it covers the back of spoon.
• Add in: bacon, garlic, chicken. Serve over hot egg noodles.