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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 3 |
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A recipe from Fast Fix Family Food Better Homes and Gardens cookbook. In the description it's written : A little cornstarch in this sauce keeps it from curdling after it thaws and helps it reheat to a nice, creamy consistency - perfect for pasta! Ingredients:
1 1/4 cups whipping cream |
1 cup chicken broth |
1 tablespoon cornstarch |
1/4 teaspoon ground black pepper |
1/8 teaspoon ground nutmeg |
1 tablespoon olive oil |
2 teaspoons garlic, minced (4 cloves) |
1/2 cup parmesan cheese, grated |
hot cooked pasta |
Directions:
1. In a medium bowl, stir together the cream, broth, cornstarch, pepper, and nutmeg; set aside. In a medium saucepan, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Add broth mixture; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cheese.
2. Serve immediately or divide mixture among 1/2-cup airtight containers. Cover and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before using. To serve, place desired amount of sauce in a saucepan; heat just to boiling. Serve over hot cooked pasta. Makes 2 1/2 cups.
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