Penne with Chicken and Gruyère Cheese Sauce
Penne with Chicken and Gruyère Cheese Sauce
Ingredients
- 3/4 lb (375 g) penne
- 1 lb (454 g) skinless and boneless chicken thighs, finely chopped
- 1 onion, chopped
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) flour
- 2 cups (500 ml) milk
- 3/4 cup (180 ml) frozen peas
- 1 cup (250 ml) grated Gruyère cheese
- 1/4 teaspoon (1 ml) ground nutmeg
- 3 tablespoons (45 ml) chopped fresh chives
- Salt and pepper
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente.
- In the same pot, brown the chicken and onion in the butter and oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Sprinkle with the flour and stir to combine. Add the milk and peas. Bring to boil, stirring with a whisk and simmer gently for 2 to 3 minutes.
- Add the drained pasta, cheese, and nutmeg. Heat until the cheese has melted. Add the chives. Adjust the seasoning.
Penne with Chicken and Gruyère Cheese Sauce