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CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE adapted from the INTERNET
Yields 4 – 6 serving(s)

FRESH ground Kosher salt and black pepper
1 lb. gemelli or small penne pasta
8 ounces snap peas, trimmed
2 tablespoons unsalted butter
4 cloves garlic, FINELY minced
2 tablespoons WONDRA flour
1 1/4 cup WHOLE milk
2 cups shredded rotisserie chicken
1/3 cup grated Parmesan
2 tablespoons chopped FRESH basil, plus more for garnish

• Bring a LARGE pot of salted water to a boil.
• Cook pasta per package directions.
• Reserve 1/2 cup pasta water and then drain.
• Melt butter in a large skillet over medium heat.
• Add garlic, cooking and stirring 1-2 minutes until fragrant.
• Add flour, whisking and stirring 1 minute until golden.
• Slowly whisk in milk, stirring constantly in the beginning and then occasionally 3-4 minutes until thickened.
• Season to taste with FRESH ground sea salt and black pepper.
• Stir in pasta, peas, chicken pieces, Parmesan and basil.
• Stir in reserved pasta water, 1 tablespoon at a time as needed until desired sauce consistency.
• Garnish with basil and serve immediately.