Gruyere, Ham and Chicken Bowties

By doodanger

Ingredients

• 8 oz. bowtie pasta, cooked to package directions
• 2 tbsp. olive oil, divided
• 1 tbsp. butter
• 1 cup finely chopped onion
• 2 cups sliced white mushrooms
• 1/2 cup white wine
• 1 tbsp. lemon juice
• 3 cups milk
• 3 tbsp. flour
• 1 tsp. dry mustard
• 2 gloves roasted garlic, mashed into a paste
• 3/4 cup shredded gruyere cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup diced ham
• 2 1/2 cups shredded cooked chicken
• salt and pepper to taste
• 2 tbsp. chopped parsley

Details

Cooking time 35mins

Preparation

Step 1

TIP: To roast garlic: preheat the oven to 400F. Slice half an inch off the top of the garlic head, exposing the individual cloves. Rub a 1/2 tsp. of olive oil over the top of the cloves. Seal the garlic in loosely wrapped foil and place in the oven. Bake for 30 -45 minutes or until all cloves are soft. Remove to let cool.

In a large saucepan over medium heat, heat 1 tbsp. of oil. Add onion and cook, stirring, until golden, 6 - 8 minutes. Set onion aside. In the same saucepan over medium heat, melt 1 tbsp. of butter with 1 tbsp. of oil. Saute the mushrooms until golden, about 6 minutes. Add wine, lemon juice and simmer 2 minutes. Return the onion to the saucepan.

In a medium bowl, whisk milk, flour, dry mustard and roasted garlic paste together and add to the saucepan. Bring to a boil over medium high heat, stirring frequently. Cook until thickened, about 1 minute. Lower the heat to medium low and stir in the cheeses until melted. Stir in the ham and chicken and cook 1 minute more. Season with salt and pepper, to taste.

Add the pasta to the cheese sauce and chicken. Serve sprinkled with parsley.