Chicken, Peas and Bow-Tie Pasta Alfredo

Ingredients

• 8 strips JANES® Pub Style Chicken Strips
• 12 oz (375 g) bow-tie pasta
• 2 tbsp (30 mL) butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp (30 mL) all-purpose flour
• 2 cups (500 mL) 2% milk
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) ground nutmeg
• 1 cup (250 mL) frozen green peas, thawed
• 1/2 cup (125 mL) grated Parmesan cheese
• 2 tbsp (30 mL) finely chopped fresh basil
• 1 tsp (5 mL) pepper

Directions

1. Prepare chicken according to package directions. Cut into bite-size pieces.
2. Meanwhile, cook pasta according to package directions; drain, reserving 1/3 cup (75 mL) of the cooking liquid.
3. Melt butter in large skillet set over medium heat; cook onion and garlic for 3 to 5 minutes or until tender. Sprinkle flour over top; cook for 2 to 3 minutes or until smooth.
4. Slowly whisk in milk; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in salt and nutmeg. Reduce heat to low; stir in peas and Parmesan.
5. Toss sauce with pasta and chicken until well coated (f needed, add enough of the reserved cooking liquid for desired consistency).
6. Garnish with basil or parsley and sprinkle of pepper.
7. Tip: Add 4 slices of crispy cooked bacon to this dish if desired