Totally Yummy Creamy Garlic Pasta

The other day my husband was spying over my shoulder while I was perusing Pinterest and started telling me things he wanted me to "pin". After explaining to him that Pinterest is my thing, and if he wants to "pin" something he needs to make his own account, I realized that he had actually pointed out a good recipe. 

Shhh...don't tell him I said that.

This wasn't the post I had scheduled for today but, after trying this recipe today and everyone in my family falling in love with it, I just had to share it.

The thing that caught my eye about this recipe is how versatile it could be. By adding chicken and/or veggies the combinations are endless! I cannot wait to try peas or broccoli with chicken in it. I will increase the sauce when I add extras. The way the recipe is written, the sauce is just enough for the pasta and I want everything coated! Yum!

Creamy Garlic Pasta

Recipe adapted from The Cheese Pusher

2 teaspoons olive oil

5 cloves garlic, minced

2 Tablespoons unsalted butter

1/2 teaspoon freshly ground pepper

4 cups low sodium chicken stock

2 cups water

1 - 12oz box angel hair pasta

1 cup freshly grated Parmesan cheese

3/4 cup heavy cream

1-2 Tablespoons fresh parsley, chopped -to taste

1. In a medium-large stock pot, bring the olive oil to low-medium heat.

2. Add the garlic and stir, allowing it to cook for 1-2 minutes.

3. Add the butter and allow it to melt.
4. Add pepper, chicken stock, and water. Adjust the heat to high and bring to a boil.

5. Once the stock water is boiling, add the pasta and cook per box directions.

6. Reduce the heat to medium and stir in the the Parmesan cheese, until melted.
7. Remove the pot from the heat, and stir in the cream and parsley.
8. Serve immediately.

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