Creamy Garlic Pasta

Here is another recipe from Ava that really looks good! It is a very filling and garlicy pasta that is sure to please everyone. She took this recipe from another bloggers website, but made a few changes because her family said it was way too salty with both salt and chicken stock. You can make this with shrimp or chicken, but she likes the chicken best. From avacooks.weebly.com.

Creamy Garlic Pasta


Ingredients:

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
1/8 tsp pepper (if tolerated or omit)
2 1/2 cups chicken stock (without problem ingredients)
1/2 cup of water
1/2 lb angel hair pasta
1 cup grated parmesan cheese (you can do mozzarella if you can't handle parmesan)
3/4 cup heavy cream
2 tbsp chopped fresh parsley


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 pepper and chicken stock and water. 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 (or mozzarella) until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

If doing the shrimp version, saute shrimp in 1 Tbsp butter, 1 Tbsp Olive Oil, & 3 cloves garlic for 4-5 minutes. Serve on top of pasta.

If doing chicken, use 2 chicken breasts and cut up into small chunks and cook in pan with olive oil, garlic, and Italian seasoning.