- 1 tablespoon vegetable oil
- 1 pound boneless chicken breasts, cut in 1-inch cubes
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper
- 14 ounces rotini pasta
- 2 cups heavy whipping cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons lavender flowers
- 1 cup shredded mozzarella cheese
- Heat oil in a skillet over medium heat; cook and stir chicken until no longer pink, 5 to 6 minutes. Season chicken with 1 teaspoon salt and pepper.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
- Heat cream in a saucepan over medium heat; mix in butter until melted, 1 to 2 minutes. Whisk flour into cream mixture until sauce is thickened, 1 to 2 minutes. Add lavender and 1 teaspoon salt to sauce and mix well. Stir mozzarella cheese into sauce until melted and smooth, about 5 minutes.
- Mix chicken and pasta into sauce and simmer until heated through, 2 to 3 minutes.
04/05/2018
recipepes.com
Lavender Chicken Pasta, recipe
PT15M
PT1H
5
455 calories
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