INGREDIENTS
•
1 lb. ritoni dreamfields pasta
•
1 1/2 tablespoon unsalted butter
•
2 tablespoons arrowroot
•
1/2 cup red onion, diced
•
1 1/2 cups low sodium chicken stock
•
1 cup 2% milk
•
1 heaping cup fontiago cheese, shredded (could use fontina, gouda, or white cheddar)
•
2 teaspoon sriracha
•
salt & pepper to taste
•
garnish with diced fresh basil (optional)