Finally! I've been looking for a good creamy garlic sauce recipe FOR.EV.ER. It needed to have simple ingredients, not take an hour to make, and not be too rich (my stomach can't handle heavy cream). You know those pre-mixed chicken/veggie pastas that you find in the frozen food section (yes, the ones that make you feel super lame cause that's your version of cooking)? Well, I love those. But I don't like paying for them, you don't get enough out of a bag to even salvage a full serving for two, and they don't have enough veggies (complaint of my life). So I've been on a quest for years to find the perfect, simple sauce recipe, and every try has always come up miserably short. Until now!
Today I found this recipe on Yahoo! Answers of all places! (Side note: I plan to be stalking Violet's 2,500 Answers to see what other goodness she's got hidden in there!) We knew it was promising from the get-go...the ingredients are so simple--almost always the sign of a winner for us! This is sure to be a go-to favorite for years to come. So, here it is (with our adaptation notes):
Penne with Creamy Garlic Sauce
This versatile side dish complements most poultry, seafood, beef or pork entrees and is table-ready in 15 minutes!
Prep Time: 10 min.
Start to Finish: 15 min.
5-1/3 cups (16 oz.) SKINNER Penne Rigate, uncooked
This versatile side dish complements most poultry, seafood, beef or pork entrees and is table-ready in 15 minutes!
Prep Time: 10 min.
Start to Finish: 15 min.
5-1/3 cups (16 oz.) SKINNER Penne Rigate, uncooked
*we used a 13oz box of wheat rotini pasta
2 tablespoons butter or margarine
2 large cloves garlic, minced
2 tablespoons all-purpose flour
3/4 cup ready-to-serve chicken or beef broth
3/4 cup milk or light cream
2 teaspoons dried parsley flakes
2 tablespoons butter or margarine
2 large cloves garlic, minced
2 tablespoons all-purpose flour
3/4 cup ready-to-serve chicken or beef broth
3/4 cup milk or light cream
2 teaspoons dried parsley flakes
*we used a few shakes of parsley flakes and a few shakes of basil
Salt and ground black pepper to taste
1/3 cup grated Parmesan cheese
Salt and ground black pepper to taste
1/3 cup grated Parmesan cheese
We added:
1 chicken breast, cooked & diced
1 bag of frozen mixed veggies (we used one with broccoli, cauliflower and carrots this time)
**Note: Next time we'll DOUBLE this recipe to fully coat a full box of pasta, the chicken, and even more veggie goodness.
Cook pasta according to package directions; drain.
Meanwhile, in small saucepan, melt butter; add garlic. Cook over medium heat 1 minute.
Add flour; cook 1 minute, stirring constantly.
Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens.
Cook pasta according to package directions; drain.
Meanwhile, in small saucepan, melt butter; add garlic. Cook over medium heat 1 minute.
Add flour; cook 1 minute, stirring constantly.
Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens.
*We added the frozen veggies and cooked chicken at this point and cooked until veggies were done.
Add parsley, salt, pepper and cheese; stir until cheese is melted.
Toss pasta with sauce; serve immediately.
8 servings.
Add parsley, salt, pepper and cheese; stir until cheese is melted.
Toss pasta with sauce; serve immediately.
8 servings.
2 comments:
I'll give this one a try! I too, like those 'ready to heat' meals but like to fix it myself from scratch. Thanks for the recipe! :-)
We made this tonight. It was quite good. I added some frozen/steamed peas and it was a great addition!
Thanks!
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