2 tsp olive oil
6 cloves garlic, minced
2 Tbsp unsalted butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
1 Tbsp dried or fresh parsley
In a large pot, heat olive oil over medium-low heat.
Add the garlic and stir, allowing it to cook for 1-2 minutes.
Add the butter; cook until melted.
Add the salt, pepper and chicken stock.
Turn the heat up to high and let come to a boil.
Add the pasta and cook for 4-5 minutes.
Once pasta is tender, reduce the heat to medium and stir in the parmesan, cream and parsley until cheese is completely melted.
Remove from heat and serve immediately.


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