Cream Sauce

Lately I've made a cream sauce a couple of times, on a whim, not following a recipe. I mentioned it to a friend and she wanted the recipe. One snag, this friend doesn't eat pork. So, I made a new version of the cream sauce recipe tonight, minus the bacon/prosciutto. If you want to add back in the bacon/prosciutto, you need about two pieces of either, (bacon already cooked) and add it in with the onion and garlic. I usually add spinach during the last step, and maybe peas, carrots, and broccoli if I'm trying to cram in a lot of veggies.


Here is the recipe:


Parmesan Cream Sauce Recipe (serves 2):

Ingredients

1 tablespoon olive oil

1/2 pint of non-fat half & half

1 chopped garlic clove

2 tablespoons chopped red onion

1 teaspoon sea salt

pinch of black pepper

a few flakes of crushed red pepper (or more if you like it spicy)

1 cup of chicken (cooked)

1/4 cup grated Parmesan, or Parmesan-Romano blend

On low medium-low heat, saute chopped red onion and garlic clove, until tender, in 1 tablespoon of olive oil. Add 1/4 cup of cooked chicken, saute another 30 seconds. Add 1/2 pint of half & half. Continue to simmer on low heat (if it starts to bubble turn it down). Add sea salt (I did three turns on my sea salt grinder), black pepper, and crushed red pepper. Continue to simmer on low-heat another 2 minutes. Add parmesan cheese and remainder of chicken. Remove from heat, toss with pasta.