1 T. butter or margarine
1 T. flour
1 can evaporated milk
1/8 tsp. nutmeg
1 tsp. garlic powder
1/8 tsp. pepper
3/4 cup parmesan cheese
12 oz. pasta
2 cooked chicken breasts
Make roux from flour & butter. Slowly add milk & stir to prevent clumps. Add spices & heat to simmer. Cook pasta to "al dente" and drain. Add parmesan to sauce & pour over pasta. Slice chicken & arrange on top. Add more parsley for color.
No comments:
Post a Comment