Gruyere, Ham and Chicken Bowties

Gruyere, Ham and Chicken Bowties
Gruyere, Ham and Chicken Bowties

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

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

Directions

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.

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