Friday, September 30, 2011

Noodles Romano Recipe




1/4 cup butter softened
2 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil
1- 8oz package cream cheese
salt, pepper to taste
dash of red pepper flakes
2/3 cup boiling chicken broth
1/2 pound 8 oz of fettucine noodles or use your favorite pasta
 optional:
1 lb of fresh baby bella mushrooms cleaned (to get all the particles out, I usually boil in water around 3 to 4 minutes) and  then sautee' in butter and add garlic powder or fresh garlic minced
1 clove minced garlic
1/4 cup butter
3/4 cup Romano cheese grated or shredded

Cream cheese sauce:
Combine 1/4 cup butter, parsley, basil and blend in cream cheese. Stir in seasonings to taste. Add chicken broth, mix well if using mushrooms add now,  and keep warm.

Cook noodles seperate in salted water, drain.

In another pan, Saute garlic in butter 2 minutes. Pour over noodles and toss. Sprinkle with  1/2 the grating cheese, spoon warm cream sauce over the top, garnish with more grating cheese and additonal parsley if desired.
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