Rigatoni ala Bisoy Recipe (italian)

 

Ingredients:

 

1 pound Rigatoni pasta
1/2 pound Boneless, skinless chicken breasts, diced
1/2 cup asparagus, diced
1 cup mushrooms, diced
1 shallot, sliced
two cup béchamel sauce,
2 garlic cloves,
salt and pepper
grated parmesan or romano cheese
butter and extra virgin olive oil

Instructions:

Cook the rigatonis as per package instructions.
Prepare Béchamel sauce; (you can see at the bottom page )
In a large skillet, cook the diced chicken thoroughly, in olive oil.
Add pepper; reserve the chicken dice.
In same skillet, add a bit of oil and butter cook the mushrooms;
when mushrooms are almost done, mix in the chopped shallot, the asparagus and pressed in garlic
Cook until the asparagus is tender;
add in the reserved chicken, the béchamel sauce, the rigatonis.

Bechamel Sauce (easy):

Ingredients:

2 tbsp (30 mL) regular butter
2 tbsp (15 g) white flour
1 cup (250 mL) milk
1/2 teaspoon Nutmeg
Salt and freshly ground pepper, to taste

Instructions:

1.Place the butter in a microwave-safe bowl and cook for about 20 seconds on High, until melted.
2.Add the white flour and stir.
3.Cook on High for 30 seconds and add the milk all at once. Mix well.
4.Season with a bit of nutmeg, salt and pepper. Cook for another 3 minutes on High. Mix until smooth.