Grilled Chicken with Chicken Velouté and Pasta – Recipe
So, this recipe came about because I was starving and craving chicken and pasta with some sauce but I couldn’t figure out what kind of sauce exactly. So while this recipe title says chicken velouté it’s not 100% a chicken velouté as I did add a splash of milk. I’m a rebel like that 😉
While gathering my thoughts for this post and the recipe it got me thinking about how many people know what the Five Mother Sauces are? If you do, well just go ahead and skip on over this little blurb and you can find the recipe below along with a snapshot I took before I started eating 😉 But, if you do NOT know what they are..stick around, because you’re in for a real treat!
The Five Mother Sauces are Béchamel, Velouté, Espagnole, Hollandaise and Tomato.
Easy way to say those – bay’sha-mel, vuh’loo-tay, eh’span-yol, hall’en-daze, and well…tomato. 😉
It’s likely you’ve made these sauces before but you didn’t even realize that’s what they were. If you’ve ever made a sausage gravy..that’s essentially starting out as a bechamel sauce. Butter, flour and milk. Buhbam.
If you’ve ever made a super quick chicken gravy with just butter, flour and stock..buhbam. Veloute. 😉
Espangole is essentially the same as a veloute however, it’s darker in color because of the stock. Think..beef stock.
The only one of these I’ve never made is hollandaise..which maybe I’ll have to do since my husband is totally in love with asparagus and I always always see hollandaise over asparagus. After a quick Google search I see there are a variety of yummy things you can serve with hollandaise but we’re just going to move on to the next sauce because, well..I get too distracted when it comes to food and recipes and I’m trying to sit here and type this WITHOUT getting lost down the rabbit hole.
Last but not least is the Tomato sauce. Now, I’m not talking about the tomato sauce that you likely have in your pantry in a can that you can just open up with a can opener and dump into whatever recipe you’re making. Hey, I have a whole pile of tomato sauce, nothing wrong with that! However, THIS tomato sauce is like..the fancy version because it’s made from scratch and takes more time to prepare than opening a can. Think of this sauce as like..what you make to impress your in-laws or something. There are a variety of recipes for this that use a combination of canned crushed tomatoes as well as some that use only fresh tomatoes. Either way, it’s going to be delicious! It all just comes down to how much time you have on your hands and how much work you’re willing to put into it.
Each of the five mother sauces are your base sauce for SO SO SO many different sauces. I could totally geek out on you guys with all the different things you can make from just these five sauces, however. This is supposed to be just a simple recipe post, not a lesson in fine cuisine! hahah Soo now that you know what the five types of sauces are I guess I should probably just get on to the recipe haha
It is NOT a traditional veloute sauce because as I said above, I went rogue and added a splash of milk to it instead of using just stock. But it was delicious and it was literally the first time in the last I would say 2 years that my oldest ate chicken without begging me for ketchup to go with it. So that my friends, is a HUGE deal!
The recipe does not list the grilled chicken because I did zero fancy things to my chicken. I just grilled it and then sliced it and placed it on top of the pasta and drizzled my sauce all over with a sprinkle of lightly dried parsley.
Chicken Velouté with Pasta
A simple twist on chicken velouté served with hot pasta and veggies on the side.
- 1 Tbsp Butter
- 1.5 Cups Chicken stock
- 2 Tsp Garlic, minced
- 2 Tbsp Whole milk
- 2 Tsp Chives, minced
- 1.5 Tbsp Flour, all purpose
Melt butter in your sauce pan and then add in the minced garlic and minced chives. Sauté for about 1 minute, or until fragrant.
Sprinkle the flour in and whisk together.
Slowly pour in the chicken stock while whisking. Whisk until completely smooth.
Bring the sauce to a simmer and then whisk in the milk.
Serve over a fresh hot pasta of your choice along with whatever side dish tickles your fancy.
FYI – I chose to serve this with rigatoni and a fresh salad. I count my blessings every day that my boys both LOVE eating salad.