Chunky Chicken Caldereta Pasta with Basil Mornay
Ingredients
2 cups leftover chicken caldereta (shredded, with sauce)
1 pack cooked angel hair pasta
5-8 cloves garlic (sliced / slivers)
1 red bell pepper (seeded and julienned
2 tbsp tomato paste
BASIL MORNAY:
1 cup basil leaves (blanched)
1 cup Carnation Evap
1 stick unsalted butter
1/2 cup flour
1 bar cheddar cheese (grated)
Procedures:
1. In a large non stick skillet, sautée garlic and bell pepper in vegetable oil. Cook for 2 mins on medium heat.
2. Add leftover chicken caldereta. Simmer for a minute.
3. Toss the pasta with the new caldereta mixture.
4. In a separate non-stick skillet, make your basil mornay. Start by sauteing basil in butter over low-medium heat.
5. Slowly add flour while stirring. Add Carnation Evap.
6. Grate cheese over your basil mornay until cheese melts.
7. Serve pasta in a nice bowl and drizzle a generous amount of basil mornay.
8. Garnish with fresh basil leaves.
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