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Cauliflower, Tarragon, Chicken Creamy Penne

    This recipe started out of having to pass the food we have in the freezer. The pandemic has changed the way we shop and buy groceries. We do keep staples in the fridge and pantry. It just happened that we had cauliflower and some chicken thighs to pass one night. Seems easy enough to make something delicious out of it. Although they can be bland if they are not seasoned or have herbs in the sauce. A basic cream sauce is always started with a roux which is some flour which is cooked with butter. The roux helps thicken a cream sauce such as for a béchamel or fettucine. Its a building block to many sauces whether it is macaroni and cheese or chicken pot pie. The added cheese makes it a great sauce to put on vegetables or pasta it can also be put into pie shells to make a different pot pie.

Here is what you will need to create this dish :
 

3 Tablespoons of Flour
3 Tablespoons of butter
1 lbs of chicken thighs diced
1 French shallot diced
1 Tablespoon of dried diced garlic (you can add more or less depending on your liking)
1/4 cup of white wine
225g of Penne Pasta
1 1/2 cup of milk
1 cup of cheddar cheese
1/2 cup of parmesan cheese

I've included an instructional video to help you make this recipe.

Enjoy!

 

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