4 tablespoons unsalted butter
1/4 cup flour
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon kosher salt 3 cups milk, divided
8 ounces Italian cheese blend
1/2 cup Parmesan and Romano cheeses
1 tablespoon fresh Rosemary, chopped
2 tablespoons lemon zest
2 cups diced chicken, cooked (I used Essential Grilled Chicken, but leftovers are perfect)
2 cups peas, frozen
Bring a large pot of water to a boil, salt it, cook pasta al dente. Pour peas into pot when the pasta is done cooking. Drain pasta once it is cooked and set aside. Work on the next step while your pasta is cooking.
Meanwhile, in a medium sauce pan over medium heat melt butter, add flour and whisk for 2 -3 minutes to cook out the 'floury' taste. Add Italian seasoning, garlic, rosemary, and salt. Whisk to combine.
Add 2 cups of milk and continue to whisk, allow milk to thicken. Add cheeses and whisk until combined. Add lemon zest and stir. When cheese is done cooking you will have a beautifully thick cheese sauce.
Pour cheese mixture over pasta and peas, stir in diced chicken. Add remaining cup of milk and mix together well. Pasta thickens as it sits. Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
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