from allrecipes.com ala Chef Nathan
This is a creamy and good tasting pasta with a lavender twist. Serve with mozzarella cheese and basil!
1 tablespoon vegetable oil
1 pound boneless chicken breasts, cut in 1-inch cubes
2 teaspoons salt, divided
1 teaspoon ground black pepper
14 ounces rotini pasta
2 cups heavy whipping cream
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon dried culinary lavender flowers
1 cup shredded mozzarella cheese
Prep time: 10 minutes
Cook time: 25 minutes
Heat oil in a skillet over medium heat; cook and stir chicken until no longer pink, 5 to 6 minutes. Season chicken with 1 teaspoon salt and pepper.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
Heat cream in a saucepan over medium heat; mix in butter until melted, 1 to 2 minutes. Whisk flour into cream mixture until sauce is thickened, 1 to 2 minutes. Add lavender and 1 teaspoon salt to sauce and mix well. Stir mozzarella cheese into sauce until melted and smooth, about 5 minutes.
Mix chicken and pasta into sauce and simmer until heated through, 2 to 3 minutes. Serve with a fresh salad and garlic bread. Enjoy!
In a medium bowl, mix together all-purpose flour, almond flour, arrowroot, sugar, lavender, salt and baking soda. Mix well, in food processor if you have one, until dry ingredients are totally integrated.
Cut butter into 1/2" pieces and soften very slightly in microwave. Add softened butter and lemon zest to bowl and mix together until a coarse meal forms. Add honey and lemon juice to mixture and mix until soft dough forms.
Spoon dough into 1" balls and drop on baking sheet. Using the flat of a cup flatten the balls into discs, 1 1/2" in diameter and 1/4" thick. Bake for 10 minutes or until light brown around the edges. Let cool for 5 minutes and transfer to wire rack. Enjoy!