(adapted slightly from their variation)
Ingredients:
- 1 lb cavatappi noodles
- 1 tbsp salt
- 1 scant cup chicken broth
- 1 cup heavy whipping cream
- 1 cup half and half
- 1 cup grated parmesan cheese, plus a tad more (usually less than 1 1/4 cups total)
- 2-3 cloves minced garlic
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp pepper (just eyeball the pepper)
- 8 basil leaves, chiffonaded
- 1 tbsp fresh parsley, chopped
- Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package.
- Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium.
- Stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low.
- Add Parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors.
- Just before serving, chop fresh herbs and stir into Alfredo sauce. Serve sauce over pasta and add chicken if desired! {We usually grill chicken for one meal and then use the extra grilled chicken for this meal... so good!}
I made this for dinner tonight and it was AWESOME! I loved it and Jace was impressed too, which doesn't happen too often with my cooking, haha. Thanks for the recipes! I'm loving this blog.
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