Ingredients:
4 cloves garlic, chopped
4 tablespoons butter, divided
1 ounce olive oil
1 head broccoli or 1 (16 ounce) bags frozen broccoli, chopped very small
2 cups chicken stock
1 lb frozen cavatelli
1 (4 ounce) cans mushrooms, drained
salt and pepper, to taste
garlic salt
2 tablespoons cornstarch, mixed with
2 tablespoons water
1/2 cup grated parmesan cheese
Directions:
Saute garlic in 2 Tbsps butter.
Add broccoli and mushrooms; stir fry until al dente.
Add broth to cooled broccoli.
Simmer on medium to medium low until the following steps are completed.
Cook cavatelli as directed on back of package until done .
Drain really well.
Top with other 2 Tbsps of butter.
Add cornstarch mixture to broccoli sauce and stir well to thicken.
Pour over cavatelli and season with salt, pepper, and garlic salt.
Stir well and add grated parmesan.
***To make in a crockpot; make the same way but put the cooked cavatelli in the crockpot and pour sauce over cavatelli. Cook on low for 2-4 hours.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.