Sunday, November 13, 2011

Easy Cream Sauce for Pasta or Vegetables

I just love a nice cream sauce and through a process of trial and error, I've created a sauce that is not only incredibly versatile, it can be used in a variety of different dishes like last night's fettuccini with grilled seafood.

This velvety combination of half and half cream, chicken stock, and Philadelphia Cream Cheese can be thrown together in about five minutes and will be a welcome addition to any cook's repertoire.

I hope you enjoy!
For printable recipe click HERE

Easy Cream Sauce for Pasta or Vegetables

  • 1 Tbsp butter
  • 2 cloves minced garlic
  • 1 Tbsp flour
  • 1 cup chicken broth
  • 1 cup half and half cream
  • 1 Tbsp sherry (optional)
  • 1/2 cup Chive and Onion Philadelphia Cream Cheese
  1. Melt the butter over medium high heat and saute the garlic just until fragrant.
  2. Turn heat to medium and add the flour to make a paste. Continue to gently saute about another 3- seconds to a minute. 
  3. Whisk in the chicken broth, cream, and sherry. Return heat to high and continue to whisk until sauce begins to thicken. 
  4. Add the cream cheese and continue to whisk adjusting heat as necessary. 
  5. Let sauce rest a few minutes before serving. 
  6. Wonderful as a pasta sauce or drizzled over vegetables.

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