2 tsp Olive Oil
4 cloves Garlic, minced
2 TBSP Butter
1/4 tsp Salt
1/2 tsp Freshly-Ground Pepper
3 C. Chicken Broth (more, if needed)
8 oz Pasta (I used egg noodles, hollow pasta like spaghetti would be delish)
1.5 C. Shredded Parmesan Cheese
3/4 C. 1/2 & 1/2
Optional: 1/2 pound shredded chicken (mine was smoked), or other protein, as desired.
- Saute garlic in olive oil. Add butter, salt, and pepper.
- Add chicken broth and bring to a boil. Add pasta (and chicken, if using) and cook until desired texture (I cooked the egg noodles for approximately eight minutes). If necessary, add more broth to prevent noodles from sticking to the pan.
- Add the 1/2 & 1/2, stir. Add the cheese, stir. Simmer until sauce is thickened slightly.