Creamy Gemelli with Chicken by RICARDO
Prep Time
Cooking Mode
¾ lb (340 g) lb gemelli short pasta
1 tasse (150 g) cup frozen corn kernels
1 tasse (150 g) cup frozen green peas
3 c. soupe tbsp butter
3 c. soupe tbsp unbleached all-purpose flour
2 tasses (500 ml) cup chicken broth
2 cooked chicken, shredded
¾ lb (340 g) lb gemelli short pasta
1 tasse (150 g) cup frozen corn kernels
1 tasse (150 g) cup frozen green peas
3 c. soupe tbsp butter
3 c. soupe tbsp unbleached all-purpose flour
2 tasses (500 ml) cup chicken broth
2 cooked chicken, shredded
Directions
1In a pot of salted boiling water, cook the pasta until al dente. One minute before the pasta has finished cooking, add the corn and peas. Drain.
2In the same pot over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Whisk in the broth. Bring to a boil. Simmer gently for 2 minutes or until thickened. Season with salt and pepper.
3Add the chicken, pasta and vegetables to the sauce. Reheat for 2 minutes, stirring to coat the pasta in the sauce. Adjust the seasoning.
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Personal Note
Personal Note