Cut the sun dried tomatoes into small pieces and set aside. Mince the garlic and sautee it with butter in a deep skillet over medium heat for 1-2 minutes.
Add the chicken broth, milk, fettuccine, sun dried tomato pieces, and 15-20 cranks of freshly cracked black pepper to the skillet. Make sure the pasta is submerged below the liquid.
Place a lid on the pasta and allow the liquid in the skillet to come to a boil. Once it reaches a boil, give it a quick stir to make sure the pasta is not stuck to the bottom. Return the lid to the top, turn the heat down to low, and let it simmer for about 10-12 minutes, or until the pasta is tender. Stir briefly ever 4-5 minutes as it simmers to keep the pasta from sticking to the bottom of the skillet.
If the pasta is still very soupy after 10-12 minutes, remove the lid and let it simmer uncovered for 3-5 minutes more, or until the sauce has reduced and thickened slightly. Once thickened, sprinkle the parmesan over top and serve. The sauce will continue to thicken after the pasta is removed from heat.
|Serving Size: 1 (3133g)|
|Recipe Makes: 1|
|Calories from Fat: 3832 (57%)|
|Amt Per Serving||% DV|
|Total Fat 425.8g||568 %|
|Saturated Fat 137.9g||689 %|
|Monounsaturated Fat 168.1g|
|Polyunsanturated Fat 83.6g|
|Cholesterol 1988.9mg||612 %|
|Sodium 2934.7mg||101 %|
|Potassium 5920.7mg||156 %|
|Total Carbohydrate 199.8g||59 %|
|Dietary Fiber 25g||100 %|
|Sugars, other 174.8g|
|Protein 508.1g||726 %|
Powered by: USDA Nutrition Database
Calories per serving: 6764
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