Rating: 5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a creamy and good tasting pasta with a lavender twist. Serve with mozzarella cheese and basil!

Recipe Summary

cook:
25 mins
total:
35 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

Use any type of pasta in place of the rotini, if desired.

Nutrition Facts

1094 calories; protein 46.3g; carbohydrates 80.8g; fat 64.8g; cholesterol 268.6mg; sodium 1507.3mg. Full Nutrition
Advertisement