Wednesday, February 16, 2011



5-1/3 cups (16 oz.) AMERICAN BEAUTY PENNE RIGATE, uncooked (sure you could use about any pasta)
2 tablespoons butter or margarine
2 large cloves garlic, minced
2 tablespoons all-purpose flour (I used corn starch & a bit extra)
3/4 cup ready-to-serve chicken broth or beef broth*
3/4 cup milk or light cream (I used 1% milk but used about 1 cup)
2 teaspoons dried parsley flakes
Salt and ground black pepper to taste
1/3 cup grated Parmesan cheese

(sure this would taste great with chicken added to it)

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. Add parsley, salt, pepper and cheese; stir until cheese is melted. Toss hot pasta with sauce; serve immediately. 8 servings (1 cup each). *Or, 1 chicken or beef bouillon cube dissolved in 3/4 cup water.

No comments: