Photo: Jodi Pudge
Here's an easy weeknight pasta. It's creamy, delicious and comes together in just 30 minutes. If you like, used diced leftover ham instead of chicken.
½ pkg spaghettini or linguine
1 1/2 cups milk
1 tbsp all-purpose flour
1 tbsp Dijon mustard
1 clove garlic, minced
1/2 tsp dried basil
1/2 tsp dried oregano leaves
1/2 tsp salt
1 tbsp olive oil
1 pint cherry or grape tomato
3 cups diced cooked chicken
1 1/2 cups frozen peas
3 green onions, thinly sliced (optional)
Bring a large pot of salted water to a boil. Break pasta in half and add pasta to boiling water. Cook according to package directions. Drain.
Meanwhile, in a bowl, whisk milk with flour, Dijon, garlic and seasonings. Heat oil in a large frying pan over medium. Add tomatoes (be careful, they may splatter). Stir just until they begin to split, 2-3 minutes. Add chicken and stir. Gradually pour in milk mixture, whisking until it comes to a boil. Simmer 2 minutes. Stir in peas and cook for 2 minutes or until hot.
Add pasta and green onions, stirring to combine. (It's easy to mix using two forks.) Let kids sprinkle with Parmesan at the table.
Calories 381, Protein 30g, Carbohydrates 42g, Fat 10g, Fibre 4g.
Originally published in the January 2011 issue. Photo by Jodi Pudge.