Cavatappi With Basil And Chicken Cream Sauce - cooking recipe

Ingredients

2 tablespoons butter (or butter substitute)
1 1/2 tablespoons flour (I used just over 2 tonight for an extra-creamy sauce)
1 cup milk
1 teaspoon salt (plus more to taste)
1/2 cup good parmigiano-reggiano cheese (good cheese can really make a difference, look for \"Parma\" on the rind if you buy it in a block)
1/4 teaspoon fresh ground black pepper (to taste)
2 -4 tablespoons freshly chopped basil
1 dash garlic powder
1/2 cup shredded roasted chicken (I buy the rotisserie chickens from the market. This step is optional.)
1 1/2 cups dried cavatappi pasta

Preparation

If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
Melt the butter.
Add flour and cook to make light roux.
Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.