Creamy Pesto Chicken (or Shrimp) with Pasta (Gnocchi, Cavatapi, or Linguini)

This is a variation on a recipe from the Food Network that was featured on Oprah, CNN, etc. It is also a variation on a dish served at the Corner Bakery (Pesto Cavatapi) in CA, Chicago, etc.

1 tbsp butter (15 mL)
1 tbsp olive oil (15 mL)
2 tbsp flour (30 mL)
2 cups 1% milk (500 mL)
1/2 tsp pepper (2.5 mL)
375 g pasta (11 oz)
2/3 cup grated low-fat Parmesan cheese (7 mL)
1/4 cup pesto (60 mL)
Grilled Chicken (or Large shrimp, cooked peeled and deveined (454g or 1 lb)
Chili flakes (optional)
Crushed red pepper, optional FYI: I added 1/2 teaspoon
Salt to taste

Directions:

Boil water for pasta. Melt butter and olive oil in a nonstick fry pan. Stir in flour until pasty, then add milk, stirring constantly. Season with pepper. Add pasta to boiling water. Set timer for 3 minutes for Gnocchi (or follow package directions). Stir Parmesan cheese into cream sauce. Blend in pesto and cook for a few minutes on low until thickened. If the sauce gets too thick it’s ok to keep adding milk a little bit at a time. Stir in chicken to heat through. Serve over hot pasta. Yuuuuummmmy!!!!!

(Meal group: Boil Gnocchi - set timer for 3 minutes, or substitute your favorite pasta. Bring the sauce to a boil on medium heat, then simmer until it thickens. The chicken is already cooked through. I don't know how well cream sauces freeze so you may choose to eat this one sooner than later.)