Preparation Time: 45 minutes
Serving Size: 4
1 pound fresh spinach pasta (or pasta of your choice)
1 1/2 pounds cooked chicken, diced
1 tablespoon olive oil
1 large carrot, peeled and thinly sliced
1/2 cup onions, finely chopped
1/2 cup celery, finely chopped
1 clove garlic
1/2 teaspoon basil, dried
1 tablespoon butter
1 tablespoon flour
1 cup chicken broth
salt and pepper
Parmesan cheese for garnish
1. Fill a large pot full of water and season heavily with salt. Cook pasta in water until al dente. Shock in ice bath and drain. Set aside.
2. In a large sauté pan over medium heat place olive oil, onions, carrots, celery, garlic, and basil. Sauté until onions are soft and translucent and carrots are soft. Season lightly with salt and pepper. Add butter and flour. Stir and cook for 3 minutes after butter has completely melted.
3. Add chicken stock and bring to a simmer, stirring gently. Add chicken and simmer for 5 minutes. Stir in pasta and simmer for 3 more minutes.
4. Season to taste with salt and fresh ground black pepper. Garnish with Parmesan cheese.