Cavatappi With Basil And Chicken Cream Sauce

• 2 tablespoons butter (or butter substitute)
• 1 1/2 tablespoons flour (I used just over 2 tonight for an extra-creamy sauce)
• 1 cup milk
• 1 teaspoon salt (plus more to taste)
• 1/2 cup good parmigiano-reggiano cheese (good cheese can really make a difference, look for "Parma" on the rind if you buy it in a block)
• 1/4 teaspoon fresh ground black pepper (to taste)
• 2 -4 tablespoons freshly chopped basil
• 1 dash garlic powder
• 1/2 cup shredded roasted chicken (I buy the rotisserie chickens from the market. This step is optional.)
• 1 1/2 cups dried cavatappi pasta

1. If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
2. Melt the butter.
3. Add flour and cook to make light roux.
4. Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
5. Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.

butter, flour, milk, salt, cheese, fresh ground black pepper, garlic powder, chicken, cavatappi pasta

Taken from www.food.com/recipe/cavatappi-with-basil-and-chicken-cream-sauce-303555 (may not work)