Creamy pasta is possible, without all the fat.
It is true, I promise. No butter, no cream, no half and half, not even whole milk.
It was time to try out the cooking method of boiling pasta in milk instead of water. Surprisingly, the milk did not scorch the tiniest bit, but it did thicken into a nice cream that clung to the bowtie pasta.
Next time, I think I will be a little more creative and adventurous with the spices. Maybe I will add more pesto. Maybe a little heat was needed in this dish. Either way, I think it is a great starting point, to be perfected at a later date.
1 1/2 lb chicken tenderloins
dash of salt
dash of pepper
2 tsp olive oil
4 cups bowtie pasta
3 1/2 c 1% milk
1 T pesto
1 1/2 tsp garlic powder
1 1/2 T minced onion
1 c broccoli
parmesan cheese for garnish, if desired
Warm skillet to medium-high heat, then add chicken. Sprinkle chicken with salt and pepper. Allow to brown on one side before flipping to finish cooking. Slice chicken into bite-size pieces and set aside.
While the chicken is cooking, boil the broccoli just until it is a bright green. Drain and set aside.
In a pot, combine milk and pasta, and bring to a boil over medium-high heat, stirring frequently. When the milk begins to foam, reduced the heat and begin stirring constantly, until the pasta is tender and the milk has thickened, or about 12-15 minutes.
In the skillet with the chicken, combine the broccoli and pasta and cream sauce. Add the pesto, garlic powder, and minced onion. Stir. Serve with a little parmesan cheese sprinkled over top. Enjoy!