Serves: 4 to 5 / Cooking time: 30 minutes
50 grms butter
50 grms plain flour
500 ml whole milk
200 grms chicken
1 small onion, chopped
2 garlic cloves, chopped
1 scotch bonnet ( githeyo mirus) chopped
2 tsp. chicken stock powder
4 tbsp. grated parmesan cheese (optional)
300 to 350 grams pasta, cooked
1_ In a sauce pan melt butter add onion, garlic and scotch bonnet, fry until fragrant, then add flour and stir continuously until a paste form.
2_Add the milk into the paste, stirring as you go, until you get a smooth sauce. Add chicken stock, pepper powder. Cook for 5-10 mins, stirring continuously, until the sauce has thickened.
3_Add the chicken and cook stirring constantly, add pasta. Mix in parmesan if using and take white sauce pasta out from heat and divide into serving plates. Garnish with fresh parsley and serve.