On Pinterest I saw a post for garlic noodles from The Cheese Pusher and I loved the idea of cooking the noodles in stock until the liquid all absorbs, the stock turns creamy as it is due to the starch in the pasta then to top off the deliciousness I added cream cheese. With fresh herbs from my patio it was a delightful meal and would also be a fantastic side dish.
Creamy Garlic Noodles: Serves 4-6 (6 as a side dish)
3C Chicken Stock
4 Garlic Cloves – Minced
3TB Cream Cheese (I use 1/3 less fat)
2tsp Olive Oil
1TB Fresh Parsley – Chopped
2TB Fresh Basil – Chopped
Salt & Pepper
In a saute pot place the olive oil and garlic over medium heat for 45-60 seconds until it turns fragrant, add a dash of salt and pepper, the herbs and chicken stock. Turn the heat up to high and once it starts boiling add the noodles and turn down to a simmer. Continue cooking the noodles uncovered stirring every few minutes until the stock has absorbed completely into the pasta, stir in the cream cheese, remove from the heat, serve and enjoy!
WW: 7 Points Plus / serving @ 4 servings
4 Points Plus / serving @ 6 servings