Creamy Garlic Chicken and Ham Pasta
This is a great way to use any left over roast chicken, but is also worth roasting a chicken breast to make.
Most of the recipes I use are simple, utilising a lot of store cupboard items such as dried herbs and spices because our access to fresh produce is limited. It is one of the drawbacks from living in such a glorious place as the Canadian Arctic; a snow storm or even high winds and the planes might not make it in for a while.
Creamy Garlic Chicken and Ham Pasta (serves 1 to 2)
- shredded/diced cooked chicken – I used a skinless, boneless breast fillet today
- sliced ham cut into thin strips – approx. two slices
- tablespoon of butter
- tablespoon of milk
- 1 1/2 cups of milk
- salt and pepper to taste
- 1/4 teaspoon nutmeg
- 1/2 teaspoon garlic seasoning
- 1/4 teaspoon onion powder
- pasta – cooked to al dente
Melt the butter over a medium heat. Whisk the flour into the melted butter until smooth. Cook, whilst stirring, for one minute. Add milk, a small splash at first, and whisk until smooth. Add another splash of milk and whisk until smooth. Add the rest of the milk gradually while whisking. Keep over a medium/low heat, whisking constantly, until the sauce is thickening. Add the nutmeg, salt, pepper, garlic seasoning, and onion powder and whisk into the sauce, allowing to thicken.
Stir the diced chicken and ham into the sauce before adding the pasta and stirring gently to combine.
The sauce with chicken and ham make a really comforting pie filling, too. So, making a little extra to use another evening is a easy make ahead dish, too.