Saturday, July 25, 2009
1 chicken bullion cube dissolved in 1/4 cup of hot water
1/2 pint heavy whipping cream
1 tablespoon cornstarch dissolved in 1/4 cup of cold water
1/2 cup grated parmesan cheese
1. Combine bullion water and cream. Bring to a low boil.
2. Add corstarch water. Return to low boil.
3. Add cheese. (Thin with milk, if desired, or add more corstarch water, if desired. Sauce will thicken as it cools)
3. Add to desired pasta.
*You can top with grilled chicken, asparagus, sun-dried tomatoes, mushrooms, etc.