Tonight, I made a huge amount of this awesomeness for my husband, myself, a three-year old and a one-year-old. There is nothing left. Like, seconds and thirds for everyone.
I cannot stress how fast and versatile this recipe is and it finishes like a restaurant dish. I’ve used chicken, shrimp, any vegetable, any type of pasta… it is ALL good.
If I’m feeling extra fancy, I’ll grill the chicken first, which takes just a couple of minutes. Then I toss it in the pan when the pasta is finishing.
Why does this work when you normally have to make a bechamel sauce, use a million pans and your kitchen looks like world war III? Well, since you’re cooking the pasta in the cream/broth mixture, the starch from the pasta acts as a thickener.
Please do yourself a favor and make this for your family. You will cry tears of joy when you discover how easy it is. Yeah… it’s got a ton of heavy cream, but if you can hide a bunch of vegetables in it, you can totally rationalize it, amiright? Now get cookin’.
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An American humorist, writer and author. When boiling down the chicken soup of life, she finds those golden, fried nuggets of truth & writes them long after the kids go to bed.