The tanginess imparted by sour cream serves to underscore the cheese flavor, but we felt that one full cup was overkill. We don't want to taste the sour cream - we're all about the CHEESE! The reduction to 1/2 cup as others have noted, is just about right, replacing the remaining 1/2 cup with milk. As I didn't serve it immediately, the sauce tightened up considerably during the wait, so I blended in even more milk. I didn't measure how much, but if I had to guess, I'd say it was about an additional 1/4-1/3 cup. Just make it slightly looser than you think you need, because the starch in the pasta absorbs liquid readily. Sautéed some boneless chicken breasts, cut into small cubes, in garlic butter with fresh thyme and folded in to make it a complete meal. A hit all around!
Was this review helpful?
1 user found this review helpful
The tanginess imparted by sour cream serves to underscore the cheese flavor, but we felt that...