Ingredients
- 2 t. olive oil
- 4 cloves garlic, minced
- 2 T. butter
- 1//4 t. salt
- 1/2 t. pepper
- 2 cans chicken stock
- 1/2 lb. spaghetti, fettucine, angel hair, radiatori, or farfalle pasta
- 1 c. freshly grated parmesan cheese (not shredded, not from a can)
- 3/4 c. heavy cream
- 2 T. chopped fresh italian flat leaf parsley (regular parsley will work in a pinch)
- * serve as a side or use as a bed for panko crusted chicken
Directions
- In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
- Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.