INGREDIENTS
•
1 Roast Chicken
•
2 pounds Cavatappi Noodles, cooked al dente (reserve 1 cup of water from boiling noodles)
•
1 stick Butter
•
1 cube Land O Lakes Italian Herb Saute Express Butter
•
1 cup Flour
•
1 quart half & half
•
1 cup Heavy Cream
•
1 8 ounce brick Cream Cheese
•
1 cup Parmesan Cheese
•
1/8 teaspoon ground Nutmeg
•
salt and pepper to taste