Dance After Dark Photography

Sounds fancy, doesn’t it? Well, farfalle is just a kind of bowtie pasta. It’s not as fancy as the name implies. So, here goes the breakdown.

In a 13″x9″ pan I combined about 3 lbs of chicken breast with an onion, a head of garlic, and four big carrots. Topped it off with olive oil, kosher salt, & black pepper, and then baked it for an hour at 400º. I’d cut a pound of mushrooms into quarters, and I started those in a sautee pan with 1/2 stick of butter, salt, and soy sauce. While that was going, I started some water boiling for the pasta and melted a stick of butter in a medium pot. To the butter I added a cup of flour to make a roux. Added kosher salt and pepper and cooked it together for a bit, then added about 2 cups of milk a little at a time to create a bechamel. I stirred and melted in a pound of shredded garlic cheddar cheese. At about this time the water boiled, so I added the farfalle and salt. 15 minutes later everything was done. I mixed the mushrooms and the very-reduced, almost gooey butter goodness into the garlic cheddar sauce and poured it all over the pasta. Served the chicken, carrots, and onions with the pasta on the side.

Now the disclaimer: My timing was off, so the sauce was ready well before the chicken. For anyone else, I’d recommend starting the sauce when the chicken has 20-25 minutes left. I intended to take some of the juice from the chicken and add it to the bechamel. Because of my timing snafu, I forgot that step and the sauce was a little heavy on the flour. Mom and Jenn didn’t complain, but I could taste the difference.

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