My family loves them some noodles. Along with salad or some veggie, it’s a go-to side for whenever the hubby is grilling. Normally, I go the boxed noodle route, except for the past year or so, I’ve incorporated more homemade foods. When I informed them I was making the side dish myself, you know, the old-fashioned way, they turned up their noses ever so slightly and I saw the shadows of doubt creep across their faces. Oh ye of little faith, family.
- 1 tbsp. olive oil
- 6 cloves of garlic, minced
- 2 cups chicken broth, more as needed
- 1 cup milk, more as needed
- 2 tbsps. of unsalted butter
- 8 oz. (or half a package) of fettuccine noodles
- Fresh ground S&P, to taste
- 1/4 cup fresh Parmesan cheese
- 2 tbsps. parsley, chopped
Heat oil in a large pot over medium-high heat. Add garlic and sauté for 1-2 minutes until fragrant, but not browned. Add chicken broth, milk, butter, and noodles to pot. Season with S&P.
Bring to a boil and cook for 18-20 minutes. During the cooking time, the liquid will begin to evaporate. Add more chicken broth and/ or milk to maintain desired creaminess. Once cooked all the way through, stir in the parsley, add more S&P as needed, and add in Parmesan cheese.
Serve with the main dish and then watch your family eat it up and sheepishly ask for seconds.