Ziti With Garlic, White Cheddar And Wine Sauce

Since I can’t get back east until Friday, what seems to be the logical thing to do?

Go further west.

I’m off to Seattle today. Damn these hurricanes. :)

I made this pasta dish not long before I left for Portland. It is unbelievably good. Definitely give it a shot if pasta, wine and cheese are your thing.

Ziti With White Cheddar Sauce And Broccoli Sauce

Ingredients:

1 lb penne
3 Tbs butter
¼ cup garlic paste
3 Tbs flour
1/2 cup dry white wine
2 cups chicken broth
2 cups shredded white cheddar cheese
1 head of broccoli, cut into florets and blanched until crisp-tender
1 boneless, skinless chicken breast, grilled and cut into bite size pieces
Salt and pepper, to taste

Directions:

1. Bring a large pot of salted water to boil. Cook the pasta according to the package directions.

2. Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter. Once the butter is melted, whisk in the garlic paste and cook just until fragrant, 30-60 seconds. Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes. Stir the broth into the pan. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes. Whisk in the cheddar and stir until melted. Season the sauce with salt and pepper to taste.

3. Mix in the broccoli florets and chicken pieces, and cook just until heated through. Mix in the cooked pasta until evenly coated with the sauce. Serve warm.

While here in Portland another one of my best friends from HS brought me to a record store I had read about. It was like being a child in a candy store, as they say.

Who are they anyway?

I bought The Sophtware Slump finally. I’ve loved it for years, but really wanted to own a physical copy.

Love, love, love.