PARMESAN CREAM SAUCE OVER PASTA AND VEGETABLES
1 lb. pasta
1 Tbs. extra virgin olive oil
3 Tbs. butter
1 Tbs. chopped garlic (or minced)
½ tsp. red pepper flakes (optional)
2 Tbs. flour
1 c. milk
1 c. chicken broth
1½ c. shredded Parmesan cheese (grated will not work well, shredded works best)
Salt and pepper
4-5 scallions (green onions, diced with scissors)
Cook pasta according to directions. Sauté choice of vegetables (squash, broccoli, carrots, onions, mushrooms, etc.). When pasta is half-way done, start cream sauce in separate pot. Add butter, olive oil and garlic and sauté on medium-low heat until butter is melted, then add red pepper flakes and sauté. Mix in flour until combined. Add milk and chicken broth, bring to a boil; lower heat and stir until thickened. Add Parmesan and stir until melted. Serve over pasta and vegetables, and top with green onions.
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