courtesy of Jan Olpin of the Dairy Keen Diner in Heber City, UT
- ¼ cup minced yellow or white onion
- ½ Tbs minced garlic
- ¾ cup butter
- ¾ cup flour
- 4 cups chicken broth (2 cans)
- 1 quart half-and-half
- 1 ½ cups parmesan cheese, shredded
- 2 cups water
- 1 bunch broccoli-tops only, cut into bite size pieces (We used frozen florets and it worked great…just don’t overcook!)
- 4 cups bite sized cubes cooked chicken white meat –or- 1 rotisserie chicken, meat removed and cubed or cut small
- ¾ tsp white pepper (we used black and it was fine)
- 1 ½ tsp salt
- Dash nutmeg
- Measure 3-4 cups (depending on how soupy you want this or how thick) of bow tie pasta and cook according to directions on package
Directions: Over medium heat, in a heavy sauce pan….(very large pan because you end up mixing everything together in this pan)…sauté onion and garlic in butter for 3 minutes. Add flour and cook until blond in color (5-7 minutes). Add chicken broth and half-and-half and cook until thickened. Add parmesan cheese and spices and cook until cheese is melted. DO NOT BOIL!! In a separate pan simmer broccoli and water until boiling, NOT SOFT! DO NOT DRAIN!!! Add the chicken, broccoli and water to sauce. Serve over cooked bow tie pasta. Sprinkle with a little more parmesan cheese. (We just threw the noodles into the sauce with everything else and preferred it that way.)
Note to Self: At first I thought this would take a long time, but it probably only took about 30 minutes. I had frozen chicken so I boiled that while I simmered the broccoli and made the sauce so it went really quick. Very delicious!
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