Kid’s Menu Chicken Velouté

Name: Kid’s Menu Chicken Velouté
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 ounces Farfalle pasta; 6 Boneless Chicken Thighs; 1 Shallot (finely diced); 6 cloves garlic (finely diced); Chicken Stock; Chicken bouillon; Butter; Flour; Olive oil; Grated parmesan romano

Scott Kane @cook_111274878

Do you like butter, noodles, and chicken? Of course you do. Elevated children’s food.

Scott Kane @cook_111274878

Do you like butter, noodles, and chicken? Of course you do. Elevated children’s food.

Saved

Ingredients

25 minutes

4 servings

pasta
8 ouncesFarfalle pasta
meat
6Boneless Chicken Thighs
aromatics
1Shallot (finely diced)
6 clovesgarlic (finely diced)
sundries
Chicken Stock
Chicken bouillon
Butter
Flour
Olive oil
cheese
Grated parmesan romano

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Steps

25 minutes

1

Marinate your MEAT (chicken thighs) in olive oil, salt, and pepper. Sautee on high heat in a pan with a generous amount of butter and oil until golden brown (~5 minutes a side). Remove from pan and set aside. Once cooled, cut into small strips.
2

~* make a veloute *~*
[Add AROMATICS into the same pan and sautee until they express (~5 minutes). Make a roux on top of the AROMATICS. Add bouillon and slowly stir in chicken stock in increments to create a veloute.]
Add chicken strips to veloute, move to medium low heat and stir frequently.
3

Boil the PASTA in heavily salted water until al dente. Once finished, strain and add to sautee pan. Stir frequently until coated all pasta thoroughly.
4

Plate that b*tch on put as much parmesan romano as your heart desires. LISTO!