I made these last night and they were so light and full of flavor that you must try them. We are a family of meat and potatoes for the most part. But sometimes I want something a little different from potatoes or even rice. I rarely make pasta for the “starchy” part of dinner, but we’ve been eating rice and potatoes lately and wanted something that would fit my chicken thighs that I was about to make.
These noodles fit the bill perfectly and everyone loved them. They reunited in about 15 minutes. There was a lot of flavor between the garlic and the freshly grated Parmigiano Reggiano cheese how could it not be. Highly recommend buying a good Parmesan cheese and grating yourself. There is a noticeable difference and I want your noodles to come out as good as mine.
Because I used thin spaghetti, the noodles were cooked in the sauce you are going to make, which not only saves time it helps on the other side as you only need to clean one pan. In addition cooking the noodles in the chicken soup adds flavor to the noodles. It is an absolute victory.
One pot of Parmesan garlic noodles
A quick and tasty side that is worth preparing
- 2 Spoons Extra virgin olive oil
- 3 Spoons butter
- 6 cloves Fresh garlic ground
- 3 Cups Chicken stock
- 1/2 Box Thin spaghetti Or angel hair
- 1 Goblet Freshly grated Parmigiano-Reggiano cheese
- 3/4 Goblet Half and half Or whole milk
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon Chopped fresh parsley Optional
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In a large pot, heat the olive oil and butter over medium heat. Add the garlic and stir for a minute. Do not let it burn. Season with salt and pepper. Add the chicken stock. Increase the heat to high and let it boil.
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Add the pasta and cook according to the instructions. Remove the pot from the heat and add the Parmesan cheese and stir until completely dissolved. Add the half and half and add the parsley if you are using it.
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Adjust the 1/2 and 1/2 if necessary. Let stand 5 minutes for further condensation, serve immediately
