The pasta is cooked in a single pot, creamy, and so flavorful – what can be better for a weeknight?
INGREDIENTS
Servings: 4
Olive oil
1 tbsp.
Garlic
4 cloves, minced
Chicken broth
2 cups
Milk
1 cup, or more, as needed
Unsalted butter
2 tbsp.
Fettuccine
8 oz., uncooked
Kosher salt
to taste
Black pepper
to taste, freshly ground
Parmesan cheese
¼ cup
Parsley leaves
2 tbsp., fresh, chopped
DIRECTIONS
- Add olive oil to a large skillet and heat it over a medium-high heat.
- Add garlic and cook it for 1 to 2 minutes, stirring frequently.
- Add the next four ingredients (from chicken broth to fettuccine), season with salt and pepper, and stir well.
- Bring the mixture to a boil and reduce the heat. Simmer for 18 to 20 minutes or until the pasta is cooked through.
- Add parmesan and, if the mixture is too thick, add more milk until the desired consistency is reached.
- Garnish with Parsley and serve.
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