This is not a low fat recipe and is meant to be savoured.
6 T butter (you know its going to be good when there is butter involved)
4 T flour
1 cup Chicken Broth (Pacific Organic Free Range Chicken Broth is THE best and can be purchased in a six pack at Costco for a much better price than individually. I really wish they also sold the Pacific Organic Beef broth at Costco because it is also fabulous)
1 Cup Heavy (or Whipping) Cream
1 Cup Milk (I use 1% because that is whats in the fridge)
1/2 to 1 cup grated Parmesan Cheese (not the grated stuff in the green containers you find on the store shelf and wonder how long it's been there but the kind that is refrigerated)
1/2 to 1 cup grated Provolone Cheese (or cut up slices also work well - it all melts)
Salt & Pepper to taste
1/2 to 1 lb chopped frozen spinach, thawed (according to your taste, I use the higher amount)
3 chicken breasts flattened, grilled and chopped into cubes (one roasted chicken, deboned and chopped up will also work well)
1 lb Piccolini Mini Farfalle noodles cooked according to package directions.
How it's Done:
While noodles are cooking, make a roux by melting the butter over medium heat in a large pot. Whisk in the flour until smooth as soon as the butter is melted. Try not to let the butter brown, but it will still work as long as the butter doesn't burn! Next whisk in the chicken broth until combined and smooth. Do the same with the cream and then the milk, making sure each addition is mixed in well.
Turn heat to low and slowly add parmesan and provolone cheeses, making sure each addition is melted before adding more. (This is the best part of the recipe) Taste the sauce and add salt and pepper as you think necessary. I usually just use a small amount of each.
Stir in spinach, chicken and noodles until well coated and serve. YUM
This is wonderful all by itself or with a Cesar salad and garlic bread.
Serves 8, unless you have a hungry family like mine and then you are lucky if it serves 6.
This recipe can easily be cut in half to serve 4.