Great for leftovers
Creamy Chicken or Ham and Pea Pasta
Recipe By: Dave Mathews
Serving Size: 4
Preparation Time: 30Min
2 1/2 cups (600ml) soy milk, cooked till one cup is left or 1 cup eveporated milk
2 tablespoons margarine/butter
1 small onion thinly sliced
1 clove garlic minced
2 tablespoons all-purpose flour
1 cup sodium-reduced chicken broth
1 tablespoon grainy mustard
2 cups cubed cooked chicken or ham
1 cup frozen peas
pinch salt
340 g farfalle pasta
1. Cook soy milk over medium heat till 1 cup is left, about 30 minutes.
2. In large skillet, melt margarine/butter over medium heat; cook onion, stirring occasionally, until golden, about 7 minutes.
3. Add garlic; cook for 1 minute. Stir in flour; cook, stirring, until light golden, about 1 minute. Whisk in broth, cooked down sot milk and mustard; cook, stirring occasionally, until slightly thickened, about 3 minutes. Stir in chicken, peas and salt; cook until hot, about 2 minutes.
4. Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente; drain and return to pot, reserving 1⁄4 cup of the cooking liquid.
5. Add chicken or ham and toss to coat, gradually thinning with reserved pasta water until desired consistency.
