Bechamel Pasta Sauce

Béchamel Sauce originated in Tuscany during the Renaissance period when it was known as the "glue sauce" due to its sticky, thick viscosity. Catherina de Medici's chefs introduced the creamy white sauce to France in 1533. Bechamel pasta is the ideal choice when you want something extra creamy and delectable. If you don't have cream, you can make the béchamel sauce, which is significantly more flavorful and rich than cream. Bechamel pasta sauce is the ideal blend of creamy sauce and mushrooms!

If you think making bechamel sauce is difficult, you're mistaken. It takes a few minutes to prepare and another few minutes to get into your hungry stomach. You should set them aside after briefly frying the chicken, broccoli florets, and mushroom slices in oil. Before adding the vegetables, let the chicken get golden brown. Melting the butter in a separate saucepan over low heat, then mix in the flour. Before adding the flour, make sure the pan is off the heat. Whisking until smooth paste forms. After that, you can return the pan to the heat and stir in a tiny amount of milk. The next step is to continue to add small amounts of milk until the mixture is smooth and keep stirring until the sauce thickens. Finally, you can pour the Bechamel sauce over the chicken, toss to combine, then top with parmesan Parmesan! It's now time to combine it with the pasta!

Ingredients: Milk, Parmesan cheese, Chicken, White wine, Garlic, Mushrooms, Broccoli