- 3 Tb all purpose flour
- 1/4 tsp ground white pepper
- 1 cup skim milk
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese, in two quarter cup portions
- 3 cups bowtie pasta (or a full box)
- 2 skinned and boned chicken breasts
- 2 cups uncooked vegetables — carrots, broccoli, and cauliflower work well — cut into bite-size pieces (more than two cups, if you’re cooking a full box)
The key to this recipe it to do the three main cooking activities in parallel as much as possible, so that they all finish near the same time. Multiple cooks in the kitchen make this easier.
Cook the chicken in a skillet (cut into bite-size pieces, then saute) or the Advantium oven (cook whole, then cut into bite-size pieces). Put cooked chicken pieces in the ceramic mixing bowl and cover to keep moist. (Don’t leave the chicken in the skillet — it will keep cooking.)
Put the pasta water on to boil. Once the water is boiling, add the pasta and set the timer for half the recommended maximum cooking time. Once the timer goes off, add the vegetables and cook the rest of the time. When the pasta is cooked (often this can be a few minutes longer), drain into a colander, and add to the chicken in the ceramic bowl.
Heat milk in a heavy saucepan on medium heat. Stir in pepper and flour, whisking until smooth. Stir in the chicken broth, then turn the heat down very low. Whisk frequently to prevent burning and clumping. Once the sauce begins to thicken, add the first portion of parmesan, whisk thoroughly, and continue to stir frequently while the rest of the steps are completed.
When the sauce is done, pour it over the pasta and vegetables. Mix well, then stir in the second portion of parmesan. Serve immediately.