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Note: All quantities are approximate.
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Ive never actually measured anything; this has always been made from memory and quantities adjusted depending on how much I want to make.
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The number of 4 servings comes from the fact that I usually just make this for my husband and I.
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He takes a bigger serving than I do, and usually goes for seconds.
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You may have leftover noodles, but when is that a bad thing?
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Throw the pasta in some salted, boiling water.
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Cook to al dente, drain.
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If you use dried pasta, the noodles will be ready about the time that the sauce is done; if you are using fresh pasta (fresh 4-cheese ravioli goes well with this sauce), start the noodles once the sauce is done and just let the sauce sit on low, stirring occasionally, for the 2 to 3 minutes it takes the noodles to cook.
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In a small saucepan, swirl some olive oil in the bottom of the pan.
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(I have a saucepan with a fairly small center and sides that come up at an angle, and I usually just cover the bottom of the pan.)
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Add in a large forkful of flour to the oil and whisk together until combined.
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You may need to add more oil or more flour until you get to the right consistency for a roux.
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(The amount of roux you make will determine how much sauce there is.
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If you want more sauce, make slightly more roux and it will take that much more milk and triple sec, resulting in more sauce.)
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Turn heat to medium/medium-high (I go to about 6/7).
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Add in the chicken bouillon before the roux thickens.
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If you use cubes, break apart with your whisk and stir into the sauce.
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I usually use the bouillon granules and shake in enough to lightly cover the roux, then stir it all together.
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When the roux gets thick, slosh in a good amount of milk and whisk together until combined and thin.
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When the sauce gets thick again, thin it out with a few good glugs of Triple Sec this time.
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Whisk together.
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Sauce will thicken again, though probably not as much.
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If it needs to be thinned again, use either milk or Triple Sec.
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Your choice.
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When the sauce has come to the right consistency, turn heat to low and shake in some grated parmesan cheese to taste.
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This will thicken the sauce slightly.
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When the sauce is ready, you have a few options:
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1.
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Plate the noodles, add sauce and serve.
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2.
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Same as above, and top with either broccoli, chicken, or both before adding the sauce.
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3.
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Add the thawed peas to the sauce, let warm for a few minutes and pour over pasta, with or without the chicken.
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This dish is my go-to dinner.
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It comes together very quickly, has all of my favorite things, and my family loves it.
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I had started to feel quilty for making it so often (like I said; it is very easy, therefore gets made a LOT), but my husband claims that he would eat it nightly!
