You guys...THIS SAUCE will make you never ever want Olive Garden again
(cuz you'll know how to make the best cream sauce ever...)
The best sauces always start out with a good roux. So, without boring you with the bla bla of how yummy this is, let me just tell you how I made it.
First off, I had left over chipotle chicken from the night before. If you don't want to add chicken, it's ok. I just wanted to use up my leftovers.
Ingredients:
1 cup Fresh Parmesan Cheese (Grated)
4 tablespoons butter (Truffle butter if you have some)
1 1/2 tablespoon Flour
1 cup warm Milk
1 package cooked linguine (retain the water separately)
1 tsp Tony Cachere's Seasoning
6 cloves Garlic
1/2 Cup fresh chopped spinach (cuz I had it on hand, and everyone needs veggies)
1 tsp Smoked Paprika
1 tsp Chipotle Spice ( Chicken Taco/Fajita seasoning) I skipped this because I used the Chipotle chicken so the spice came out of there
2 tsp chopped Italian Parsley to garnish
If you plan to use chicken, marinate it with your favorite chipotle/taco seasoning and cook it before adding it to your dish
Method:
1. On medium heat, melt the butter in a saucepan
2. Add the garlic and a few seconds later, add the flour and wisk it around until it bubbles
3. Slowly add your milk, super slow, and let your sauce thicken up as your pour more milk in
4. Turn the heat down, so it doesn't burn, and add in the cheese...keep whisking
5. Add in Tony Cachere's seasoning, Chipotle Spice, smoked Paprika and spinach
6. Last, add in your pasta and incorporate it all together. If the sauce is too thick, add in the pasta water 1 tablespoon at a time until you reach the desired consistency.
7. Garnish with more parm and parsley!
Serve hot with a slice of Garlic bread
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