Cavatappi With Basil and Chicken Cream Sauce

Ingredients

• 2 tablespoons butter (or butter substitute)
• 1 1/2 tablespoons flour (I used just over 2 tonight for an extra-creamy sauce)
• 1 cup milk
• 1 teaspoon salt (plus more to taste)
• 1/2 cup good parmigiano-reggiano cheese (good cheese can really make a difference, look for "Parma" on the rind if you buy it in a block)
• 1/4 teaspoon fresh ground black pepper (to taste)
• 2-4 tablespoons freshly chopped basil
• 1 dash garlic powder
• 1/2 cup shredded roasted chicken (I buy the rotisserie chickens from the market. This step is optional.)
• 1 1/2 cups dried cavatappi pasta

Directions

1. 1

   If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.

2. 2

   Melt the butter.

3. 3

   Add flour and cook to make light roux.

4. 4

   Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.

5. 5

   Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.