I find the hardest part of meal planning is coming up with new sides to serve. I often default to using boxed products to fill in these blanks. Generally our meal is a nice main dish, steamed veggies, and Stove Top or Betty Crocker Potatoes.
When I came across this little side dish I figured it was worth a shot and in the end everyone loved it so much we might upgrade it to a main dish by adding some chicken and broccoli!
It was quick and easy and there wasn't a noddle left in the pot when dinner was over.
Here is what you need:
2 tsp olive oil - for sauteing the garlic
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb vermicelli or angle hair pasta (the key is thin pasta)
1 cup grated Parmesan cheese
¾ cup heavy cream - half and half would work if that's what you have on hand
2 tbsp chopped fresh parsley - optional, don't panic if you don't have any on hand
In a heavy pot, heat the oil. Saute the garlic until it is starting to turn clear, about 2 minutes.
Add butter and let it melt.
Add chicken stock, salt, and pepper. Bring to a boil.
Add pasta. I like to break my vermicelli in half. Cook pasta until it is done to your liking.
Turn off heat. Add Parmesan Cheese and Cream. Stir until well mixed and cheese is melted.
Toss in the parsley. If you do not have fresh I do not recommend using dry. I would just skip it.
I found this on Pinterest. The original recipe can be found HERE.