This post falls under the category of: I had no intention of blogging about this but it’s too good not to.
And you’ve got to hear the story of how this all came to be, because that falls under the category of: Life changing.
You see, though Hurricane Ana (or was it Anna?) just missed us, it did come close enough to give us a Sunday full of heavy rains, wind, and a dark sky– very atypical of Hawaii in October. Or Hawaii anytime.
And you might know me well enough by now to imagine that I was completely thrilled. We all were. Luke got out the board games, I made a big pot of hot apple cider, and (don’t be judging,) we blasted Christmas jazz all day long.
So, when it was nearing dinner time, I was naturally in the mood to cook up something along the lines of comfort food: Warm and buttery was on my mind. And when I found a “one pot garlic parmesan” pasta on Pinterest, I was curious. Maybe more like suspicious. This recipe talked about cooking your pasta in the same dish as your sauce…I mean, I live for one-pot meals. And I guess I thought everyone knew that…And yet no one had told me…
And then I had to stop and consider the possibility: Have people been COOKING THEIR NOODLES IN THEIR SAUCE for years and years and no one thought to even tell me you can do that!?
I’m trying to believe that this is news to more than just me. I’m trying not to have hurt feelings…
Still believing I’m not the only one, let me tell you how this works:
After cooking some crushed garlic in olive oil for a few minutes, you simply add chicken stock, milk, a little bitta buttah, and….go ahead and toss in the UNCOOKED noodles. Yes! Uncooked! (it’s gonna be ok.)
Stir it all up a bit, toss in some S&P, and bring it to a boil. Then turn down the heat and let those uncooked noodles COOK, soaking in all of the deliciousness of the butter, garlic, chicken stock, and milk. Stir the pot every four or five minutes, and it’s ok if you’re wondering if this could ever possibly work, (because it will!) and about ten minutes through, toss in about two cups of mixed frozen veggies. (You can’t go wrong with kids and frozen veggies.)
Sure enough, about eighteen minutes into this, you’ll find yourself staring into a pot of thick, tender noodles, which fill your home and your heart with the most wonderful aroma (that would be garlic.). Next, add a fourth cup of grated parmesan cheese, and stir in a few more drops of milk to keep it all moist, and then plate that pasta, and top it all with the grilled chicken breast, and a sprinkle more parmesan.
(this was all adapted from Yellow Bliss Road’s recipe.)
And might I say? 10/10
So, that is how we ended up with this memorable dinner on that stormy Sunday night.
We all gathered to say a quick blessing, and then everyone grabbed a plate. Soon there were sounds of slurping, and big and little boy “Mmm”‘s all over the place.
And that is when I jumped up, in true blogger form, and yelled, “WAIT! STOP EVERYTHING!” The family all looked at me like the crazy woman that I am, and I continued “Hurry! Get the camera!”
(Thankfully, they’re used to me by now.) This was just too good not to tell you lovely people about…
That is, assuming you don’t already know…
And there ends the story of how I ended up blogging about the meal that I did not intend to blog about.
And now, for the sake of my pride: Please do not tell me that you’ve been making this pasta for like, years and years.
Love you forever,
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PS: You CAN, however, tell me that this recipe just changed your life. Or that you love pasta, or garlic, or stormy days, or just about anything nice.
And print this:
- 1-2 Tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups chicken stock
- 1 cup milk, a little more as needed
- 2 T. unsalted butter
- 8 ounces uncooked spaghetti or fettucine noodles
- salt and pepper to taste
- ¼ cup Parmesan cheese
- 1-2 cups frozen mixed veggies
- (Optional) grilled chicken breast, seasoned and cut into bite-size pieces
- Heat olive oil in a large skillet over medium high heat.
- Add garlic and cook, stirring frequently for 1-2 minutes
- Stir in chicken stock, milk, butter, frozen vegetables, and noodles: Season with salt and pepper.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 15-20 minutes
- Stir in Parmesan cheese, and add milk, 1 tablespoon at a time if mixture needs more moisture.
- Top with grilled chicken, and garnish with more parmesan, and parsley if desired.