Chicken,, Pancetta & Bechamel Sauce

Post cooking club, I had no desire to cook, nor was I even thinking about defrosting something to make for dinner the next evening. But I was refusing to eat out. So I was determined to make something at home.

We didn't use all the chicken in the chicken, fig & pancetta bites. So those small chunks had been marinating in the balsamic vinegar sauce over night. I figured I would saute those up & toss them in a pasta. But I didn't know what kind of sauce.

I was going to do an alfredo, but I didn't have parmesan cheese. I was trying to find some kind of white wine cream lemon sauce, but I couldn't find any in my cookbooks & I didn't want to turn on the computer. So I pulled out Giada & reviewed her bechamel sauce. Easy peasy.

Giada's Bechamel Sauce
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper

In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, salt & pepper.

So I changed some things here. I had some heavy cream leftover. For whatever reason whenever I need 1 cup of heavy cream, I buy the giant container. If I need two cups I buy the little container & then have to go back to the store. This consistently happens. Anyway, I used about 1 1/2 cups of heavy cream & then 1/2 cup of 2% milk. I omitted the nutmeg & added some oregano.

I boiled whatever noodles I had in the house, I think they were extra wide egg noodles. Then I tossed the chicken, sauce & pasta together. It was delicious.