Creamy Lavender Chicken Pasta

from allrecipes.com ala Chef Nathan

This is a creamy and good tasting pasta with a lavender twist. Serve with mozzarella cheese and basil!

Ingredients:

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• 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

Directions
Prep time: 10 minutes
Cook time: 25 minutes

1. 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.
2. 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.
3. 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.
4. Mix chicken and pasta into sauce and simmer until heated through, 2 to 3 minutes. Serve with a fresh salad and garlic bread. Enjoy!
5. 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.
6. 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.
7. 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!