Pasta Lovers - You have to try this one !
As an advanced amateur chef ( I was trained at age 13-14 by a master chef ), I was experimenting with flavor combinations and came up with an alternative to the heavy tomato based sauces for pasta.
To accompany a four to six person serving of pasta such as; Spaghetti, Rotinini. Linguini, Rotelle, or Ravioli:
Use: Two cans of Campbell's Cream of Chicken Soup emptied into a 2 quart sauce pan. Add 1 cup of 1 or 2 percent milk and 1/4 cup of water and wisk to smooth out. Add 3 tablespoons of a high quality steak seasoning 'rub' such as "Wildtree Rancher Steak Rub" [ www.wildtree.com ]. Add 2 tablespoons of dried onion bits. Add 3 tablespoons of Extra Virgin Olive Oil. Place over low heat and wisk to make a creamy pour-over sauce. Serve at 165 degrees and mix thoroughly with your pasta dish. You can also serve chicken strips as a side as well as brocolli or asparagus. Try this instead of conventional tomato based pasta sauces...
Bon apetite...
As an advanced amateur chef ( I was trained at age 13-14 by a master chef ), I was experimenting with flavor combinations and came up with an alternative to the heavy tomato based sauces for pasta.
To accompany a four to six person serving of pasta such as; Spaghetti, Rotinini. Linguini, Rotelle, or Ravioli:
Use: Two cans of Campbell's Cream of Chicken Soup emptied into a 2 quart sauce pan. Add 1 cup of 1 or 2 percent milk and 1/4 cup of water and wisk to smooth out. Add 3 tablespoons of a high quality steak seasoning 'rub' such as "Wildtree Rancher Steak Rub" [ www.wildtree.com ]. Add 2 tablespoons of dried onion bits. Add 3 tablespoons of Extra Virgin Olive Oil. Place over low heat and wisk to make a creamy pour-over sauce. Serve at 165 degrees and mix thoroughly with your pasta dish. You can also serve chicken strips as a side as well as brocolli or asparagus. Try this instead of conventional tomato based pasta sauces...
Bon apetite...