one pot pasta

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  4 clove or 12g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Butter

  Unsalted

  2 tbsp or 28g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Salt

  Table

  45 dash or 18g

• Pepper

  Spices, black

  64 dash or 6g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
2. Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.
3. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
4. Serve immediately, garnished with parsley, if desired.

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