Meet Kat. One is a new bloggie friend and the other is absolutely most wonderful college roommate ever.
Here's the recipe from Scribbit. It's yummy.
Oh, and the sauce makes enough for two meals.
3 tablespoons butter
1/4 c flour
5 cups milk
2 teaspoons mild chili powder
3/4 teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
4 cloves minced garlic
½ pound diced, chicken
8 ounces finely chopped frozen spinach, thawed
6 ounces grated cheddar
2 tablespoons Parmesan, plus some for topping
16 ounces of cooked penne
Melt the butter and add the flour, whisking to combine. Slowly whisk in the milk and cook over a medium heat until the sauce is thick and bubbly. Add the chili powder, salt and pepper.
Meanwhile, saute chicken and garlic in the olive oil until it begins to brown then add the spinach, heating throughly and cooking the chicken until it's done. Add the chicken mixture to the sauce then add the grated cheddar and Parmesan, stirring until the cheeses melt. Serve over cooked rigatoni and topped with shredded Parmesan.
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