Cavatelli and Broccoli

poniedziałek, 27 stycznia 2014

Cavatelli and Broccoli

Time: 50 mins

Ingredients

  • 4 cloves garlic, chopped
  • 4 tablespoons butter, divided
  • 1 ounce olive oil
  • 1 head broccoli or 1 (16 ounce) bag frozen broccoli, chopped very small
  • 2 cups chicken stock
  • 1 lb frozen cavatelli
  • 1 (4 ounce) can mushrooms, drained
  • salt and pepper, to taste
  • garlic salt
  • 2 tablespoons cornstarch, mixed with
  • 2 tablespoons water
  • 1/2 cup grated parmesan cheese

Directions

  • 1 Saute garlic in 2 Tbsps butter.
  • 2 Add broccoli and mushrooms; stir fry until al dente.
  • 3 Add broth to cooled broccoli.
  • 4 Simmer on medium to medium low until the following steps are completed.
  • 5 Cook cavatelli as directed on back of package until done .
  • 6 Drain really well.
  • 7 Top with other 2 Tbsps of butter.
  • 8 Add cornstarch mixture to broccoli sauce and stir well to thicken.
  • 9 Pour over cavatelli and season with salt, pepper, and garlic salt.
  • 10 Stir well and add grated parmesan.
  • 11 ***To make in a crockpot; make the same way but put the cooked cavatelli in the crockpot and pour sauce over cavatelli. Cook on low for 2-4 hours.

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