A Pinterest addict, that is.
I love, love, love Pinterest and could spend an entire day perusing boards and pinning, pinning, pinning. But I don't, except on weekends and today is no exception. I've neglected my farm on Farmville; my trail has dead-ended on Pioneer Trail; my castle is falling apart on Castleville; my home on The Ville needs some TLC; Bingo, Slingo, Bubble Safari, calamari. Oh, wait. Calamari has nothing to do with anything.
Enough of that. Back to Pinterest.
This morning I discovered a recipe for Creamy Garlic Pasta from The Cheese Pusher and decided to try it out. I didn't have the exact ingredients the recipe called for, so I modified it and OMG, it is so yummy. Hubby said it was amazing.
Before I get into the recipe, here's a photo.
|Creamy Grilled Chicken Garlic Pasta|
Doesn't that look good? Of course, it does.
Here is the original recipe before I modified it.
Creamy Garlic Pasta
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
1/2 pound spaghetti or angel hair pasta
1 cup grated Parmesan cheese
3/4 cup heavy cream
2 tablespoons chopped fresh parsley
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1 to 2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. 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 package directions indicate. Reduce the heat to medium and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
I sprinkled 2 tablespoons of the garlic into the olive oil in a large no-stick frying pan. That's right ... frying pan - one with at least four inch sides. I stirred it until all the powder was mixed in with the oil. Then I added the butter, Mediterranean sea salt and fresh ground five pepper blend.
I only had one can of chicken broth, which equaled two cups, so I added one cup of filtered water. I did not raise the heat to high, but to medium-medium high (hot enough to bring it to a boil).
I had some leftover grilled chicken breasts so I cut them into chunks and added them to the liquid mixture. Once it was heated through, I tasted it and, because I love garlic, added a couple shakes more. When the mixture started to boil, I added the pasta. The pan was wide enough to lay it all in perfectly in the liquid.
I put the lid on the pan and let the pasta cook. When it was done, rather than turn down the heat and add the Parmesan cheese, I removed the pan from the heat and added the cheese, stirring until it was completely melted. I didn't have any heavy cream, so I used half and half.
We love pepper, too, so upon serving, hubby and I each added fresh ground pepper.
The next time I make this, I'm going to add some Cajun seasoning. The flavor reminds me of the Cajun Chicken Pasta made at Red Lobster. Heck, you could use shrimp, grilled salmon, even bacon in this creamy pasta.
Don't be afraid to make your own modifications when it comes to seasonings.