I was never fond of dishes with white sauce. Well, maybe except pizza. Perhaps because I can drip ketchup or hot sauce over it. I grew up having pasta with tomato sauce. Fondness for white sauce is an acquired taste. White sauce is kind of French-y; fancy, refine and a bit of "haute". It's thick and rich... and it's too fancy for this thin and poor girl right here. Hahaha, bad joke.
Wait, did I just use the word "fancy" twice?
This was in my head for days I needed to cook it to get over with it. I knew exactly how it tasted in my head. How I should cut the bacon and cook the chicken, how to mix the cream, milk and cheese, the chopped parsley as garnish...gosh, they were so on point in my thought. I just had to try to execute it if it's going to be perfect as it should be. Guess what, except for the overcooked penne, I got the taste perfectly as I thought it to be and my sisters liked it. One even brought some to school. I'm a happy girl! :)
But I was wondering if the chicken bits were grilled, the flavor would have been more distinguished? Maybe next time.
Cheers to Penne With Chicken and Bacon In Creamy White Sauce!
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| The sauce settled at the bottom. |
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