I made a new recipe today and made it my absolute goal to share it with you folks. I was very excited to try this recipe and realized only when I started cooking what it called for. 10 TABLESPOONS OF BUTTER. TEN. And umm…then I looked at the amount of pasta. 6 OUNCES. What? That’s insane. I don’t know about you folks but I prefer recipes that go by the box because I just rather use it all then save it for later and remember how many ounces are left. I’m lazy that way. So I made many adjustments, wrong adjustments but I can kind of share what I did. I definitely did not add more butter even though I used more pasta…is this how Italian restaurants cook??
Chiffonade of Basil (yes, I had to look up that word)
So what did I do after I ate this and didn’t like it? I added chicken broth. A LOT of chicken broth to thin out the sauce. I also added more cracked black pepper and squeezed a lemon in there. Cream sauces are so tricky, especially for reheating. I packed a couple of containers for lunch this week and poured in more chicken broth to help it not be a clumpy mess when I reheat them.
I got the recipe here. I know I didn’t sell it too well in this post but if you want to make the recipe, please do! I think I messed it up by adding my own quantities. If any of you do want to know the quantities I used, let me know and I can share it. Have a great week folks!