This recipe is so versatile and a great starting point for a wonderful pasta dish. I sauteed the garlic with some minced onion in a little olive oil and then added some leftover cooked chicken, a little white wine, a can of chicken broth, some red pepper, Italian herbs and red pepper flake and let it simmer for a few minutes, while the pasta cooked. Add the very end before pouring the sauce over the drained pasta, I added 8 oz plain low fat cream cheese (thats all I had on hand) the parmesan and 1 cup crumbled garlic/herb feta cheese. I also added about 1/4 c fresh basil confetti. This was excellent and not too rich at all.
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