BIRDIE'S AND BOWTIES

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8 ounces of Bowtie Pasta (4 cups by volume)
1 tbsp of all purpose flour
1 tbsp butter
1 cup chicken stock
1 8 ounce container of Birdie’s Pimento Cheese - Garlic Parmesan

Cook pasta according to the package directions. Rinse and drain.

In a saucepan, melt butter or margarine over medium heat. Stir in flour to make a roux. Add chicken stock to roux slowly, stirring constantly. Stir in Birdie’s Pimento Cheese, and cook over low heat until cheese is melted and the sauce is a little thick. Put cooked Bowtie Pasta into pot with sauce. Stir well. Serve.