Tandoori Chicken & Pasta in a Béchamel Sauce

Kavi: Can I learn to make something today?

Me: Sure? Like what?

Kavi: Maybe cooking?

Me: How about I teach you how to make a white sauce? We have some leftover pasta and tandoori chicken to use up.

Kavi: Okay!

Me: You know, this is going to make your college roommates very happy with you.

[continuing with snooty accent]

They’ll be all, “Oh, all we have is some plain pasta and last night’s dried takeout chicken. Sad!” And you’ll be all, “No problem! I’ll just toss together a béchamel!” And they’ll say, “What’s a béchamel?” And you’ll say, “Oh, it’s just one of the French mother sauces, you know. If you can make those, you can make anything!”

Kavi, barely restraining her pre-teen eye-roll: I’m sure everyone in college talks like that all the time.

Basic béchamel recipes are all over the internet, but essentially, warm milk in pan or in microwave. Then in separate pan, melt butter on medium heat, stirring (careful not to brown). Next, make the roux — add an equal amount of flour (about 6 T butter to 3.5 T flour is standard, with 2 c. milk, though I admit, I mostly eyeball it), stir until it’s a bit clumpy. Whisk in a little of the warm milk to smooth it out, then add the rest of the milk and whisk whisk whisk, stirring, until it thickens. Stir in your cooked pasta, shredded leftover chicken, maybe some frozen peas, and you’re good to go. 10-minute easy delicious & nutritious meal to feed a hungry college student and her roommates.

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