![]() Transfer the pureed cream to a sauce pan, bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened. Using a food processor, puree the heavy cream with the roasted garlic, pepper, salt, and parmesan cheese. Remove from heat, garnish with basil and Parmesan. Mix the pasta and chicken into the sauce, adding additional starchy water if needed.Whole-wheat pasta is available upon request. While stirring continuously, bring to a boil and then reduce to low and let simmer until thickened (about 5 minutes). Fettuccine alfredo, lasagna Bolognese and mushroom ravioli are among the go-tos. ![]() Add the garlic and saute for about 30 seconds, just enough to make the garlic sizzle.
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