1. Cook Chickapea pasta according to package directions.
2. While pasta is cooking, heat the olive oil in a skillet and saute diced bell pepper until softened, approx. 5 min.
3. Drain pasta and add the cooked bell pepper, mix and set aside with a lid on to keep iton very low heat to keep it warm while you make the sauce.
4. Melt butter in saucepan and whisk in flour to make a roux. Gradually add the milk and stir to incorporate then cook over medium heat, until the sauce is thickened, approx. 7-8 minutes.
5. Add salt and pepper to taste and as much of the 200 gm bag of cheese as you’d like! Some like it cheesy…
6. Pour sauce over pasta and gently mix with a wooden spoon. Add chopped chicken and heat through on low heat until warmed through adding more milk if necessary. Enjoy!
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Directions
1. Cook Chickapea pasta according to package directions.
2. While pasta is cooking, heat the olive oil in a skillet and saute diced bell pepper until softened, approx. 5 min.
3. Drain pasta and add the cooked bell pepper, mix and set aside with a lid on to keep iton very low heat to keep it warm while you make the sauce.
4. Melt butter in saucepan and whisk in flour to make a roux. Gradually add the milk and stir to incorporate then cook over medium heat, until the sauce is thickened, approx. 7-8 minutes.
5. Add salt and pepper to taste and as much of the 200 gm bag of cheese as you’d like! Some like it cheesy…
6. Pour sauce over pasta and gently mix with a wooden spoon. Add chopped chicken and heat through on low heat until warmed through adding more milk if necessary. Enjoy!
