Wednesday is spaghetti day!
8 oz spaghetti
3 Tbsp butter
1 Tbsp EVOO
1 cup whipping cream
1½ tsp fresh ground black pepper
½ cup parmesan cheese
½ cup fresh chopped parsley
1 cup frozen peas
2 cups fresh broccoli florets
1 cup cooked chicken, chopped
Cook spaghetti according to package directions; drain, add 1 Tbsp EVOO {extra virgin olive oil} and 1 tsp fresh ground black pepper and mix well; set aside.
In large skillet sauté the broccoli florets in 1 Tbsp butter for about 2-3 minutes; add parsley and sauté one minute; add peas and chicken and keep warm.
In large sauce pan melt 2 Tbsp butter, add cream and pepper and bring just to bubbling, reduce heat and simmer 3-5 minutes just until mixture starts to thicken. Remove from heat and add broccoli combination and mix well. Add parmesan cheese and mix well.
Combine spaghetti with mixture and toss lightly to mix. Transfer to warm serving dish and sprinkle with additional parmesan cheese if desired.
© Crackerberries 2009
3 Tbsp butter
1 Tbsp EVOO
1 cup whipping cream
1½ tsp fresh ground black pepper
½ cup parmesan cheese
½ cup fresh chopped parsley
1 cup frozen peas
2 cups fresh broccoli florets
1 cup cooked chicken, chopped
Cook spaghetti according to package directions; drain, add 1 Tbsp EVOO {extra virgin olive oil} and 1 tsp fresh ground black pepper and mix well; set aside.
In large skillet sauté the broccoli florets in 1 Tbsp butter for about 2-3 minutes; add parsley and sauté one minute; add peas and chicken and keep warm.
In large sauce pan melt 2 Tbsp butter, add cream and pepper and bring just to bubbling, reduce heat and simmer 3-5 minutes just until mixture starts to thicken. Remove from heat and add broccoli combination and mix well. Add parmesan cheese and mix well.
Combine spaghetti with mixture and toss lightly to mix. Transfer to warm serving dish and sprinkle with additional parmesan cheese if desired.
© Crackerberries 2009
No comments:
Post a Comment