Chicken Onion Fennel Pasta in Béchamel Sauce

20 Our soul waits for the LORD; he is our help and our shield. 

21 For our heart is glad in him, because we trust in his holy name. 

22 Let your steadfast love, O LORD, be upon us, even as we hope in you.  - Psalm 33:20-22

Make your favorite Béchamel sauce.

Set aside.

I used

1/4 c butter, melt on medium heat.

Whisk in, 

4 T flour

Whisk in 12 oz can of evaporated milk

2 oz shredded Parmesan 

Pinch of nutmeg

Thicken slightly, add

1 c pasta water, thicken

Cook pasta al dente, I used a box of Rotini, set aside.

Reserve 2 c pasta water.

2 shredded Rotisserie chicken breast 

Set aside.

Salt and pepper to taste

Veggie mix

1 Fennel bulb, core removed, rough chopped

1 Onion, rough chopped 

Place in processor separately and pulse 10 times.

Heat 1 t clarified butter, add veggie mix, and chicken, cook 5 minutes.

Set aside.

Place pasta in 13x9 pan, add chicken, toss. 

Pour in thickened sauce.

Stir well, add the other cup of pasta water, stir.

Bake 325 degrees for 20 minutes just to heat through.

Topping

3 T Fresh basil, chopped