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Recipe: Angel Hair Pasta and a Custom Variety of Flavors (serves 2)

Main Dishes - Pasta, Sauces
ANGEL HAIR PASTA AND A CUSTOM VARIETY OF FLAVORSrs

8 ounces uncooked angel hair pasta
4 cups veggies (any combination of these: mushrooms, peas, carrots, broccoli florets, cauliflower florets), cut as desired
2 tablespoons margarine
1 teaspoon fresh minced garlic
2 tablespoons flour
1 1/4 cups milk
1 cup dairy sour cream
1 1/2 teaspoons instant chicken bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon dried basil leaves
8 to 12 ounces cooked meats (any combination of these: diced or julienned chicken, diced or julienned ham, bay shrimp, diced crab or imitation crab)
Salt and ground white pepper (to taste)
Fresh grated Parmesan cheese (for serving)

Cook pasta according to package directions. Drain and keep warm.

Cook vegetables until tender. Drain and keep warm.

In 2 quart saucepan, melt margarine. Add and saute garlic. Stir in flour over medium heat until smooth and bubbly, about 1 minute. Stir in milk with a wire whisk until smooth. Mix in sour cream, bouillon granules, dry mustard, and basil. Cook and stir until sauce is thickened. Salt to taste, add a dash of white pepper if desired.

Remove sauce from heat. Add cooked vegetables and meat. Mix thoroughly.

Serve over the hot cooked pasta. Top generously with Parmesan cheese.

Serves 2 generously with leftovers.
Source: Rebecca Brents
MsgID: 161506
Shared by: Betsy at Recipelink.com
Board: Cooking For One or Two at Recipelink.com
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