The sauce in this dish had an amazing flavor, similar to an Alfredo, but with a kick of sweet garlic. It’s terrific on its own, topped with chicken or shrimp, or even as a side.
2 tsp extra-virgin olive oil
4 cloves garlic, minced
2 T light margarine
¼ tsp salt
½ tsp pepper
3 cups reduced-sodium chicken broth
½ lb angel hair pasta
1 cup grated parmesan cheese
¾ cup half and half
1 tsp dried parsley
Pre-heat olive oil in a large pot over medium heat. Add the garlic and sauté about 1-2 minutes; stir in the butter until melted. Mix in the salt, pepper, and chicken broth. Increase the heat to medium-high and bring to a boil.
Add the pasta to the boiling liquid and cook as long as the package indicates (usually 3-5 minutes). Reduce the heat to medium and stir in the parmesan until melted. Remove the pot from heat and stir in half and half and parsley.
*Recipe modified from The Cheese Pusher
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