Friday, March 11, 2022

Buttermilk Alfredo Pasta with Chicken and Spinach

I really like this one.  Aside from being delicious, it goes together quickly.

8 oz. uncooked rigatoni pasta
2 tablespoons unsalted butter
1/4 cup flour
1 1/2 cups whole milk
1/2 cup buttermilk
3/4 teaspoon salt
1/2 teaspoon black pepper
4 oz. parmesan cheese, finely shredded - divided
1 5 oz. package fresh baby spinach
4 cups shredded cooked chicken

Cook the pasta according to package directions.  Drain and set aside

Melt butter in a large skillet over medium heat.  Whisk in flour until smooth.  Cook, whisking constantly for 1 minute.  Slowly whisk in the milk.  Cook, whisking constantly, until mixture is thickened and bubbly, about 3 to 4 minutes.  Remove from heat.

Whisk buttermilk, salt, pepper, and 1 cup of the cheese into flour mixture, whisking until cheese is melted.  Stir in spinach, 1 cup at a time until wilted before adding more.

Add chicken and pasta, stir until coated and warmed through.  Sprinkle with remaining cheese.

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