3 tablespoons butter
1 large red bell pepper, cut into thin strips
2/3 cup chopped onion
3 cups chopped, cooked chicken
2 teaspoons ground, dried culinary lavender buds
1 teaspoon dried basil leaves, crushed
1/2 teaspoon garlic powder
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and ground black pepper to taste
Cook pasta according to package directions. Drain and set aside. Grind lavender in a clean coffee grinder before measuring. Melt butter in a large skillet. Add bell pepper and onion and sauté until vegetables are tender. Add chicken, lavender, basil, garlic powder and cream. Simmer for a few minutes to thicken sauce. Stir in cheese. Add pasta and toss to coat. Serve with extra grated Parmesan cheese. Makes 4 servings.
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