We revisited (link) béchamel sauce, tonight. Not to worry 'cause I only cooked about two-thirds a pound of linguine. I added chicken tenders to the mix and slightly altered the original recipe, linked above for referral. Here's what to do:
Melt half butter/half coconut oil in sauté pan.
Add garlic, paprika, pepper and chicken. Cook chicken gently till almost finished and remove from pan.
Add garlic, paprika, pepper and chicken. Cook chicken gently till almost finished and remove from pan.
Add flour to make a roux and pour in about half the warmed coconut milk; bring to a simmer.
Return chicken to pan; continue to add milk. Season further with nutmeg, parsley and a pinch of salt.
Stir gently and allow to simmer on lowest heat possible, while linguine cooks.
Serve with a salad.
Outrageous!
