Gruyere, Ham and Chicken Bowties Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			8 ounces bowtie pasta, cooked to package directions 2 tablespoons olive oil, divided 1 tablespoon unsalted butter 1 cup finely chopped onion 2 cups sliced white mushrooms 1/2 cup dry white wine (Riesling or sauvignon blanc) 1 tablespoon lemon juice 2 teaspoons kirsch (cherry brandy), optional 3 cups milk 3 tablespoons flour 1 teaspoon dry mustard 2 cloves roasted garlic, mashed into a paste 3/4 cup shredded Gruyere cheese 1/4 cup grated Parmesan cheese 1/2 cup diced ham 2 1/2 cups shredded cooked chicken 2 tablespoons chopped parsley Salt and freshly ground pepper, to taste
			In a large saucepan over medium heat, heat 1 tablespoon of oil. Add onion and cook, stirring, until golden, 6 to 8 minutes. Set onion aside. In the same saucepan over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Saute the mushrooms until golden, about 6 minutes. Add wine, lemon juice and kirsch and simmer 2 minutes. Return the onion to the saucepan. In a medium bowl, whisk milk, flour, dry mustard and roasted garlic paste together and add to the saucepan. Bring to a boil over medium-high heat, stirring frequently. Cook until thickened, about 1 minute. Lower the heat to medium-low and stir in the cheeses until melted. Stir in the ham and chicken and cook about 1 minute more. Season with salt and pepper, to taste. Add the pasta to the cheese sauce and chicken. Serve sprinkled with parsley.