Ingredients
4 deboned skinless chicken breasts cut into strips about 1/4 inch thick
4 strips bacon
1 medium onion
1 glass of milk
1/2 bar of supermarket cheddar cheese, nothing fancy
500 gms of pasta boiled drained and set aside
1/2 tsp of dry basil leaves
1 chicken cube
1 tbsp flour
1 cup water
salt and pepper to taste
a dash of ground nutmeg
olive oil about 1/4 cup Pomace is good
some water
Let's begin
In a pan large enough to cook everything, set to flame
brown and crips your bacon then set aside
give the pan a quick clean in running water and scrub off the scum from the bacon, i know sayang but you want to keep your sauce white
pour olive oil and allow to heat up until a wisp of smoke comes up
sautee your onions, and turn the heat down, you DONOT want to brown them
as they wilt and become translucent, add your chicken and sautee until they turn white
add your chicken cube and crush and incorporate into your mixture
add the flour and allow to dissolve into the mixture
as the mixture starts to bubble, slowly add the milk and allow to simmer
Never ever give in to the temptation to turn up the flame keep it low to keep your sauce white
stir the mixture continually and allow to thicken, add water to attain a mixture that will stick to the back of a spoon as you dip it.
sprinkle your dry basil into the mixture and stir once more
Now grate your plain ole cheese and simmer a couple of minutes to get incorporated into the sauce, If you want it richer and totally cheesy add a tbsp of grated parmesan
taste, and salt to your preference,
Then you can add your pasta
Toss carefully so as not to make a mess and turn onto a large, very large plate
you dont want to dump it into a bowl - keep it shallow - and a generous sprinkle of parmesan over the top and you're good to go!!
some garlic bread and a nice white chardonnay, yummy winner!!
