I was doing a little cleaning up and I noticed an unusual amount of pasta boxes. I counted and ended up with 14 – FOURTEEN boxes of pasta! And that doesn’t count the stuff I have in other containers! I think I have a sickness. Is there a meeting for pasta buyers anonymous?
So, I decided that I need to start cooking some pasta. It’s getting chilly and it’s the perfect meal to be able to heat up the house. Bear Creek makes a Creamy Chicken pasta mix that I just could eat the WHOLE thing easy. I was going to go and buy it, but I thought “Huh. I wonder if I could make it”. I have never tried to recreate a recipe like this. The only way I have ever tried was with another recipe – lol. I didn’t take many pictures because I wasn’t sure it would turn out. I do have some pictures for you and even something close to a recipe.
I had to think through how I wanted to make this and how I would get it the way closest to what the package is.
I started with a roux. I added garlic to the butter to get some flavor. The yellow glob is my version of bouillon. I added that to kinf of ramp up the chicken flavor.
I added flour, but I couldn’t get a picture. Next, I added the chicken broth VERY slowly. I would add a little bit, wait for it to thicken up, add a little more, then wait, etc.
I wanted to add some milk, but mine went bad. I used powdered milk instead. It is gross to drink, but I didn’t notice anything off when cooking with it. I added the seasonings at this point too. Parsley, salt and pepper went into the sauce. I let it boil a bit on and off, but I was constantly stirring to make sure it didn’t burn. I wanted a really thick sauce and this helped.
The original had carrots in it, so I took some of the pre-shredded ones I always have, cut them a little smaller and threw them in to cook. I turned down the heat and let it simmer slowly while I finished up the pasta.
See, because I made about 4 ounces of the mini pasta by Barilla, looked at my sauce and went, “Yea……that’s so not enough”. I had to mix two different shapes which I hate doing. BUT, I knocked out two boxes of pasta! WOOHOO!
Plated (with frozen fish)
Okay – verdict (drumroll please!!). It was pretty good. I couldn’t get the salt correct, but that was a small piece of it. I actually liked the two different pastas in this. I liked the carrots, but I should have put them in sooner so they had time to soften up a bit more. I didn’t add nearly enough garlic. I think there is something missing, but I can’t put my finger on it. I think the base recipe is fine, but the seasonings still need tweaking.
Recipe: Creamy Chicken Noodles
2 tbsp butter
1 tsp Chicken Soup Base (I use Penzey’s)
Garlic cloves – I used about 1-2 tsp of garlic from Penzey’s2 tbsp flour
1 cup fat free, low sodium chicken broth
1 cup skim milk
7 ounces dry mini pasta. If a bigger pasta is used, you may not need as much
salt, pepper, parsley
Boil the pasta according to the directions on the package and set aside
Melt the butter, garlic, and soup base in a medium potAdd the flour and saute. Cook for a couple minutes
SLOWLY add the chicken broth
Stir after every addition and wait until thick to add more
After the last of it is added, let it thicken a bit more and add the milk the same way
Taste and season accordingly. I didn’t actually measure the salt, pepper or parsley. I just dumped some in and tested, dumped some in and tasted
Let the sauce come to a boil to thicken up even more
Add the noodles and mix
I added in some shredded carrots. Other vegetables may be good, too. I would think broccoli would work well.