I modified this a lot based on what I had and the reviews, but I think it would turn out great as written, too. I sauteed a pack of mushrooms in an EVOO/butter combo with a big scoop of minced garlic, then removed them from the pan. Added 1/3 c. butter + a big tablespoon of healthy butter substitute to the hot pan, stirred in about 7 oz. cream cheese and more garlic and whisked til it became a smooth paste. Added 1/2 can evap milk, several sprigs worth of fresh thyme and a big sprinkle of dried basil and simmered for a few mins. Added a big splash of pasta water to thin it out a bit, then threw the mushrooms back in along with sliced chicken andouie sausage and simmered it all til the sausage was fullly heated. Served it over gnocci with fresh parmesan, salt & pepper. Sauce was fantastic and could've been done very quickly. A definite keeper to try on different pastas (linguini next!) and with the shrimp or chicken. Thanks so much!
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I modified this a lot based on what I had and the reviews, but I think it would turn out...