Cellentani with Bechamel Sauce
Enjoy this creamy French bechamel sauce served hot over cooked cellentani pasta with your favorite grilled chicken. Have you ever thought of the best way to store pasta? Whether waiting in the pantry to be cooked, or still in the pot, deciding whether to place it in the fridge or trash, visit SharethePasta.org for helpful tips!
Servings 4 servings
Equipment
- Medium saucepan
- Whisk
Ingredients
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon fresh ground black pepper
- 8 ounces cellentani pasta, cooked and drained
- Optional: 2 boneless, skinless chicken breasts, grilled and sliced
Instructions
Making the Cellentani with Bechamel Sauce
- Melt butter in a medium saucepan over medium heat. Add flour and whisk into melted butter. Cook and stir for about 7 minutes, or until flour turns a light golden, sandy color.
- Slowly whisk in milk and stir until mixture is well-combined.
- Bring to a gentle simmer and reduce heat to medium-low. Continue simmering and stirring until the flour has softened and the mixture is no longer gritty. This should take about 15-20 minutes.
- Season with salt and nutmeg. If the mixture is too thin, continue simmering until it reaches desired consistency.
- Serve over hot pasta.
- Top with sliced grilled chicken, if desired.