Tuesday, July 1, 2014

Creamy Garlic Shells

Again with the pasta, I know.  I'm awful.  But this is technically a one pot dish too.  This was really, really good too.  The Hubbs and I could probably eat pasta every day. But our waistline may not like it.

First, you're going to need 1/2 a pound of small shells.
Boil them until they're al dente, drain, and then set aside.

Don't let the ingredients scare you.  You'll need:
1 tablespoon of olive oil
1 tablespoon of butter
2 garlic cloves, minced
2 tablespoons of flour
3/4 cup chicken broth
3/4 cup 1% milk
1/2 teaspoon of garlic powder
1/2 teaspoon of black pepper
1/4 cup of grated Parmesan
Melt the butter in the oil.
Cook the garlic in the butter/oil until soft.
Add the flour and cook until you've got a nice rue.
Add the milk and broth, whisk/stir until it's smooth.
Add the pepper and garlic powder, allow to bubble away and thicken for 4-5 minutes.
Add in the cheese and stir until melted.
Add the pasta back to the pot.
Stir until combined and covered.
Serve as a side with garlic baked chicken.  That recipe will be coming soon.

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