This meal is very quick and easy to make and very kid friendly to eat. I might add some chicken next time I make it but that would drastically increase the amount of time needed to make this, so we will see. Be sure to add plenty of salt and pepper at the end.
- 12 oz. spaghetti
- 2 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 3/4 c. heavy cream
- 3/4 c. chicken broth
- 3/4 c. shredded Italian cheese blend
- kosher salt
- Freshly ground black pepper
- 2 tbsp. chopped fresh parsley
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
- Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.
No comments:
Post a Comment