10-12 oz. curly pasta, cooked
2 Tbsp. butter
1/2 chicken, cooked, deboned & diced
2 Tbsp. flour
1 can chicken broth
1 Tbsp. Dijon mustard
1/2 Tbsp. regular mustard
grated peel of 1 lemon
1/2 c sour cream
In a saucepan melt butter. Add flour and stir to combine. Add broth, a little at a time, stirring. Bring to a boil. Cook for about 3 minutes over medium heat.
Add chicken to creamy mixture in saucepan. Add mustards and lemon peel. Finally, add sour cram.
Drain pasta well. Place on a hot serving dish. Heat sauce over medium low heat. Distribute evenly over hot pasta.
Serve pasta in individual serving dishes with sauce on the side. Sprinkle with chopped chives.
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