One Pan Garlic Parmesan Pasta

• Produce

  • 2 tbsp Garlic
  • 1 tbsp Parsley

• Canned Goods

  • 2 cups Chicken stock, low sodium

• Pasta & Grains

  • 8 oz Fettuccine noodles, dry

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 cup Milk, nonfat
  • 1/2 cup Parmesan cheese

Found on yellowblissroad.com

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 2 tablespoons butter
• 8 oz. dry linguine noodles
• 2 cups low-sodium chicken stock
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup milk/cream (I use half nonfat milk and half heavy cream
• ½ cup fresh grated Parmesan cheese
• 1 tablespoon chopped parsley

Directions

• In a 12 inch skillet over medium-high, heat olive oil and add garlic. Stir and cook until garlic becomes fragrant and just starts to brown; about 1 minute. Add pasta, salt, pepper, butter, chicken stock and milk/cream. Stir and bring to a boil.
• Reduce heat to medium-low, cover and simmer for 20 minutes or until pasta is tender. *OR cook and stir constantly for about 10 minutes for a quicker finish time.
• Remove from heat, toss pasta, and stir in Parmesan Cheese (sprinkle cheese in a thin, even layer for best melting).
• Sprinkle parsley on top. Divide into bowls and serve hot.