By 2Bleu on September 26, 2007
Photo by *Parsley*
Photo by *Parsley*
"A simple and easy pasta dish. Add some mushrooms, peas, shredded carrots, and cubed (cooked) chicken for a complete meal."
Serving Size: 1 (136 g)
Servings Per Recipe: 6
"Incredible, flavorful recipe! This is absolutely restaurant quality, my entire family enjoyed it. I would recommend making a double batch, my family of four with picky DS 4 and DD 7 had absolutely NO leftovers! I made this basically as directed, but here are my notes: Browned some diced chicken to toss with the pasta at the end. I would say that FRESH rosemary makes a big difference here, the flavor really comes through. I did use 1 cup heavy cream and 1/2 cup of whole milk. I cooked it more like an alfredo, adding the cheese to the cream to thoroughly melt it and reduce it before adding in the pasta and cooking down some more. Tossed in the chicken and WOW!"
"Absolutely delicious! I added garlic to the sauce, but otherwise made this as written. I liked the idea of adding mushrooms after reading the recipe intro, so I added them. This is a really good meatless pasta dish with very little time and effort involved. Thanx for sharing!"
"We really enjoyed this! We eat pasta roni because that is what my DSs like and this is a better, non-preservative added version. Everyone had seconds and 2yr DS only ate this for dinner! Will make again! Made for I Recommend Tag."
"This was a real hit with DH and my son. I also enjoyed it a lot. It's rich and the taste is fabulous. The rosemary in it adds so much flavor. I though I had penne or small pasta but no, so I had to substitute spaghetti. Thanks 2Bleu for posting this recipe :) Made for Photo tag"
"Fantastic - and so easy! I added some sliced portabello mushrooms that I sauteed in some butter, and a bit more cream and Parmesan. We all loved the taste - especially my nutmeg-loving husband. This is a keeper. Thanks!"
"Wow - this is definitely a rich, creamy, amazing, and as another reviewer said, restaurant-quality side-dish. I tinkered with it a bit - I replaced the salt with garlic salt, added some onion powder to taste (about 1/8 tsp), and stirred in a shot of anejo tequila (dark, not light) before adding the pasta. It gave the sauce a full, lovely flavor. Thanks!"
"This recipe is the basis for something that could be restaurant quality!! It is super easy to make. We found that the cream didn't quite cover the pasta. Next time I would do the following: add more cream and add some garlic. This recipe smells delicious while it is cooking and tastes as good as it smells. Wow! I added cubed chicken to give it some extra substance and it went quite well with the sauce. As a side note, you say in step 4 to add nutmeg but you don't give any measurements for it. I left out any nutmeg in this recipe because I didn't know how much it should be. Thanks for sharing this!!"