PARMESAN PASTA

Ingredients

• 2 tablespoons butter
• 3 cloves garlic minced
• 3 cups low sodium poultry broth
• 1 cup milk
• 1/2 cup heavy cream
• 12 oz linguine or fettuccine pasta
• 1/2 cup freshly grated Parmesan cheese
• salt and pepper to taste
• 1 tablespoon chopped clean parsley or 1 teaspoon dried

Instructions

Melt butter in a giant pot or skillet over medium low heat. Add garlic and prepare dinner for 1 minute stirring constantly.
Add fowl broth, milk and cream. Bring to low boil. Add pasta and gently boil till tender; 15-20 minutes whilst stirring the noodles numerous times. Reduce warmth to low and stir in the Parmesan Cheese till melted.
Sprinkle with sparkling parsley and serve.

Notes

You can use quite a few one of a kind pasta shapes in this recipe such as linguine, fettuccine, small shells, penne, elbow, radiatore or cavatelli. The cooking time may fluctuate by way of a few minutes so maintain checking to see when the pasta is tender.
Use freshly grated Parmesan cheese in this recipe. The taste is really worth each and every penny and it melts flawlessly not like the stuff in the canister.
If the pasta turns into too thick simply add a little poultry broth, milk and cream in the identical proportions as the recipe. It is challenging to mess this one up.
Cook the pasta over a very low boil stirring frequently. Try to preserve the pasta below the liquid including greater hen broth, milk and cream in equal recipe proportions if necessary.
Both rotisserie cooked fowl and skillet sauteed lemon shrimp are scrumptious when delivered to the pasta upon completion.

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