Easy Family Recipes: Garlic Cream Elbows

This week, we're making a quick and tasty pasta dish that you can have on the table in fewer than 30 minutes. With a bit of garlic and luscious creaminess, the kids are guaranteed to slurp their noodles until their bowls are licked clean. You'll actually be making a classic French sauce, called a veloute, which is made by cooking a bit of fat and flour together, then adding milk and broth. It's super simple and will make a delicious, creamy pasta sauce without all of the fat of a traditional Alfredo. Make the dish heartier by including cooked, shredded chicken, leftover will do just fine, and you've got a complete meal in a single bowl.

Garlic Cream Elbows

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

  • 8 ounces (about 2 cups) Dreamfields Elbows
  • 1 tablespoon unsalted butter
  • 1/4 cup diced yellow onion
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/2 cup (2 ounces) grated Parmesan cheese
  • 1/2 cup low-sodium chicken broth
  • salt
  • pepper
  • 1/3 cup julienne cut sun-dried tomatoes, drained and rinsed, divided (optional)*
  • 1/3 cup chopped fresh basil, divided
  • 1 cup shredded rotisserie chicken (optional)

Cook pasta according to package directions.

Meanwhile, in large, deep skillet, heat butter over medium heat until melted. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic to skillet; cook 1 minute or until fragrant, stirring frequently. Stir in flour; cook and stir 1 minute or until flour is dissolved and mixture is smooth and paste-like. Gradually whisk in milk, about 2 tablespoons at a time, until sauce thickens.

Stir in Parmesan cheese until well combined. Stir in chicken broth. Reduce heat; simmer 5 minutes, stirring occasionally. Season with salt and pepper, as desired. Remove from heat.

Add pasta to skillet; toss to combine. Stir in 1/4 cup of the tomatoes and chicken, if using, and 1/4 cup of the basil. Season with salt and pepper, as desired. Top with remaining tomatoes and basil; serve immediately.

*Kids not a fan of sun-dried tomatoes? Substitute 1/2 cup of thawed frozen peas instead!

Recipe adapted from Mother Thyme & Dreamfields Pasta

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