This recipe originally called for spinach, but with all the hype about the wonderful healthful benefits of kale, I did a little substitution. If you are not a fan of kale, any green would do. It is a great meatless meal. This recipe is shared courtesy of the She Wears Many Hats food blog.
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup whole cream, half and half or milk
sprinkle of salt and pepper
3 tablespoons olive oil
8 ounces sliced mushrooms
2 garlic cloves, minced
3 ounces Gruyere cheese
2 cups fresh kale or other greens
Whisk the flour, chicken broth, cream , salt and pepper.
Heat the olive oil over medium heat. Add mushrooms, sauté for 4 minutes. Add garlic and greens, sauté 2 more minutes.
Whisk flour, chicken broth, cream, salt and pepper mixture into mushrooms mixture. Simmer , stirring occasionally until thickened, about 3-4 minutes.
Add shredded cheese, stir until cheese has melted.
Add drained pasta to skillet, toss to coat.
8 ounces linguine pasta,)
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup whole cream, half and half or milk
sprinkle of salt and pepper
3 tablespoons olive oil
8 ounces sliced mushrooms
2 garlic cloves, minced
3 ounces Gruyere cheese
2 cups fresh kale or other greens
Cook and drain pasta.
Whisk the flour, chicken broth, cream , salt and pepper.
Heat the olive oil over medium heat. Add mushrooms, sauté for 4 minutes. Add garlic and greens, sauté 2 more minutes.
Whisk flour, chicken broth, cream, salt and pepper mixture into mushrooms mixture. Simmer , stirring occasionally until thickened, about 3-4 minutes.
Add shredded cheese, stir until cheese has melted.
Add drained pasta to skillet, toss to coat.
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