As featured on the MOUNTAIN MORNING SHOW, Monday, Oct. 19, 2009.
¼ cup minced Yellow or White Onion
½ Tablespoon Minced Garlic
¾ Cup Butter
¾ Cup Flour
4 Cups Chicken Broth
1 Quart Half & Half
1 1/2 Cups Parmesan Cheese, SHREDDED
2 Cups Water
1 Bunch Broccoli
(tops only - cut into bite size pieces)
4 Cups bite sized cubes cooked Chicken White Meat
1 ½ tea. White pepper
1 ½ tea. Salt
3 cups bow tie pasta measure then cooked according to directions on package
Over medium heat, in a heavy sauce pan, sauté onion and garlic in butter for 3 minutes. Add flour to butter and vegetables and cook until blond in color (5 to 7 minutes). Add chicken broth and half & half and cook until thickened. Add parmesan cheese and cook until cheese is melted. DO NOT BOIL.
In a separate pan add broccoli and water and simmer just until boiling, NOT SOFT. DO NOT DRAIN
Combine all these two pans of ingredients.
Serve over cooked bow tie pasta. Sprinkle with more parmesan cheese.