Cookbook:Chicken and Pasta Alfredo

Ingredients

 * 1 ½ cups shredded cooked chicken, reheated
 * 2 cups uncooked farfalle pasta


 * 1 ½ oz fresh shredded Parmiggiano-Reggiano cheese
 * ¼ cup unsalted butter, divided
 * ¼ cup heavy cream
 * 4 oz (115 g) grated mozzarella cheese
 * ½ tsp minced garlic
 * 1 ½ tbsp all-purpose flour

Procedure

 * 1) In a gallon (4 liters) of boiling salted water, cook pasta to al dente.
 * 2) Drain pasta and rinse with cold water. Toss with chicken and set aside.
 * 3) Melt 2 tbsp butter in a medium saucepan over medium high heat. Once bubbling ceases, add flour and cook, whisking continuously until mixture turns light blonde in color.
 * 4) Add remaining sauce ingredients. Bring to a simmer and reduce heat to low. Drizzle over pasta mixture and serve warm.