By the time I got home from work it was already 7:30 pm - and though it would have been easier to pick something up for dinner, I felt like pasta and there is just no where on my drive that sells it better than what I could make at home.
Connected to that, I don't like the heavy, often tasteless, cream sauces so many restaurants slather onto their dishes.
The other day my cousin Tina posted a recipe on Facebook for an alfredo sauce using cream cheese and I began thinking this ingredient might be good in a sauce made with salmon, chicken, or tuna.
I happened to have a beautiful tin of high end salmon on hand and decided to make my sauce with that as the base, but you could make this with a variety of different proteins.
Don't skip on the fresh chives or basil though, as they finish the dish perfectly.
Easy Weeknight Pasta
Click here for the printable recipe
- One can high quality salmon, tuna, or one cup boneless, skinless chicken breast diced small and cooked
- 1 tsp extra virgin olive oil
- 1/2 cup diced onion
- 1 finely diced clove garlic
- 1/2 lemon juiced
- 1 1/2 cups chicken stock
- 1/2 cup peas
- 1/4 tsp pepper
- 1 cup cream cheese
- 1/3 cup snipped chives
- 1/3 cup chopped fresh basil
- 1/4 cup pine nuts (optional)
- 1/2 package broad egg noodles
- 1 cup salted pasta water
- Saute the onion in olive oil over medium high heat
- When the onions are translucent and beginning to caramelize, add the garlic and stir just until it becomes fragrant. Add the lemon juice, chicken stock, tuna, salmon, or chicken, and peas. Stir well to incorporate and bring back to the boil.
- Turn heat down and add the cream cheese. Stir until cream cheese has completely melted into the sauce. Turn right down.
- Meanwhile, bring a pot of well salted water to the boil. Add egg noodles and boil for five minutes.
- Drain and reserve one cup of the salted water. Add the water a little at a time to the cream cheese sauce until it is the consistency you want. Add the egg noodles and stir until it is all blended.
- Add the fresh chives, basil, pine nuts and pepper. Stir and serve.
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