I hope everyone has had a great Monday, welcome to another week!
I am sharing one of my families favorite side dishes with you all.
I’m 33 weeks pregnant now and definitely feeling exhausted with little to no motivation to meal plan, which is kind of sad because as a stay at home mom meal planning and cooking is one of my favorite jobs!
I’ve started asking my 5 year old, B, for specific requests that I can incorporate into the week.
Yesterday B asked for a baked breaded chicken with her favorite noodles and a side salad with her favorite dressing. Easy enough and she doesn’t normally request an entire meal she will usually say either a main course or a side but this girl had a full dinner in mind so I decided to make exactly what she asked for.
These noodles are a big hit in my house including with my 23 month old who is my picky eater, she had 2 helpings tonight!
Anyways, one of Bs favorites (and mine) is Alfredo but we both agree these noodles are better, these noodles are light, not heavy like Alfredo but packed with delicious flavors.
One of my favorie things about this dish is it's a one pot and done you don’t even drain the noodles! So great! (Especially with a non working dishwasher for 5 weeks now!!! Grrr😡)
To start, I put 4 tablespoons of butter into a pot. I don’t recommend a saucepan, I’ll explain why later.
Place the pot on medium low heat so it starts to melt while you get 3-4 cloves of garlic minced. I like making my garlic super small because I don’t like biting into a huge chunk of garlic. If you don’t mind big chunks then by all means go for it! I’m all about taking recipes and making it your own. 😊
I thought this was one HUGE clove of garlic, so I took a picture of it next to my butter knife for scale... BUT it turned out it was 3 🤣
Chopping up my garlic cloves
Here’s my garlic cooking in my butter, smells so yummy!
While my Garlic simmers in the butter I get my chicken stock ready, you can use whatever kind of broth you want. You need 3 cups, if you’ve read my previous recipes you know I prefer using bullion and water instead of a carton. Just my own preference, either is fine though.
In this particular recipe I’ve used both a carton of chicken broth and using bullion and water and it truly tastes better making it with bullion.
So keep the butter and garlic on a low to medium low heat watch it carefully, DO NOT let the garlic brown!
I took 1.5 cups of water in my microwave safe bowl, and added 3 cubes of bullion.
I then put the bowl into the microwave on the beverage 8oz setting. This doesn’t quite dissolve the cubes but softens them.
Once that’s done I use a fork to break up the cubes a bit and pour it into the pot with an extra 1.5 cup of water.
*note: 1 cube per cup of water is typically the ratio I use for chicken broth*
I then turn the heat to medium high, once the water is boiling add 1/2 pound of spaghetti or angel hair. This equates to about half a box.
I break my noodles in half to make it easier on my 23 month old otherwise I prefer leaving them long.
You want the noodles to stay boiling at a slow boil, this is why a saucepan isn’t ideal as it’s too crowded and will boil over.
I cook mine for about 15 minutes stirring occasionally so the noodles don’t stick together.
After 15 minutes most the broth will be absorbed into the noodles.
DO NOT DRAIN!
I then add about 1/4 cup shredded Parmesan cheese into the pot and stir until melted, this also thickens up what’s left of the broth into a sauce.
I also added a splash of milk (a literal splash, if I had to guess 1/8 cup)
Here’s my picky 23 month old K enjoying her noodles
She’s figuring out how to slurp noodles and loves to practice her skill 🤣
I hope you all enjoy this recipe, feel feee to comment any questions or suggestions! Thank you all so much for reading and following 💜
Ingredients:
4 tablespoons of butter
3 cloves of garlic
3 cups of chicken broth
1/2 lb (1/2 package of spaghetti or angel hair pasta)
Directions:
In a large pot melt butter over medium low heat, add minced garlic cloves and keep a close eye on the garlic so it doesn’t brown.
While garlic and butter simmer together for about 2-4 minutes get 3 cups of chicken broth ready. Since I use bullion cubes this is where I heat 1.5 cups water in microwave with the 3 bullion cubes.
Add you chicken broth (and in my case remaining 1.5 cups water)
Bring to a boil
Once boiling add pasta
Keep pasta at a gentle boil stirring occasionally for 15 minutes
Once cooked there will be broth remaining DO NOT DRAIN!
Remove from heat
Add 1/4 cup shedded Parmesan stir till melted
Add splash of milk or cream
Top With sprinkle of parm and parsley
Serve right away
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