a taste on Thursday

hello again, I hope you have been on the edge of your seat waiting for this.
the time has finally come, the time, for another recipe. and this weeks is good.
it is very good. I made it very simple, but it would be even better with a protein.
remember that, okay? I'm thinking shrimp would make it the best...
if somebody tries that, please let me know. I would be very interested.

this weeks recipe is: Creamy Garlic Pasta

[you may have seen similar recipes on Pinterst, however, I don't really follow directions so this probably won't look or taste the same]

Ingredients:
2 [ish] tsp. Extra Virgin Olive Oil
6 cloves of Garlic - minced
2 tbsp. Butter - I used "I Can't Believe It's Not Butter" and everything turned out okay
1/4 tsp. Salt
1/2 tsp. Pepper
3 cups Chicken Stock - I used organic/free range stock, read the labels while at the store. you will not believe the stuff that is in there.
1/2 lb Angel Hair Pasta
1 cup Grated Parmesan Cheese
3/4 cup Fat Free Half & Half
2 [ish] tbsp. Fresh Chopped Parsley

Directions:
In a pot** heat olive oil over medium-low heat for 1-2 minutes.  Add garlic, stirring occasionally, cook until tender (approximately 1-2 minutes).  Do not allow garlic to brown, if garlic browns, discard and begin again.

When garlic is tender add in butter and stir until fully melted.  Once melted, add salt, pepper, and chicken stock. Raise heat to high and bring to a boil.

Once at a full boil, add pasta and cook per box directions.  When pasta is fully cooked, reduce to medium heat and mix in parmesan cheese until completely melted.

Remove from heat, stir in half&half and parsley.  Sauce may be thin at first.  Let sit, covered, for 5 minutes.

Then enjoy!

**choose a pot large enough for all ingredients to fit into.

XXO Amanda

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