Creamy Sundried Tomato Pasta Sauce

Another fabulous and oh so simple cream based sauce. Add chicken or go vego, its up to you! Best served with fettuccini but don't limit yourself!

Serves: 3

Ingredients:

• 1 Cup Chicken stock
• 200mL Cream
• Sundried tomatoes, chopped
• Fresh Basil
• 2 Cloves Garlic, crushed
• 1 Tbsp. Butter/Margarine
• Pepper

Optionals:

• Mushrooms
• Bacon Bits

The Sauce

1. Over moderate heat, melt butter in a small/medium saucepan with the garlic.
2. Add 3/4 of the stock and the tomatoes (and mushrooms/bacon bits if applicable) and simmer until the tomatoes are tender
3. Reduce.
4. Add the cream and basil, and simmer for 10-12min, or until the sauce is thick enough to coat the back of a spoon.
5. Add pepper to taste.

Stir through pasta of choice, and garnish with shaved parmesan and a basil leaf.

This is one of my signature dishes, my family love it when I make this for them, and it goes great with any kind of pasta, especially fettuccini, linguine, spaghetti, gnocchi, and ravioli. As always, substitute for low fat options to create a healthier meal, however, be careful with this one as the sauce really wont thicken nicely unless you use a good quality heavy cream. I recommend Dollop Double Cream. You can also stir through seafood for this one, however always be careful when cooking with seafood - be sure of your guests dietary requirements, and never ever buy anything but the best and freshest products.

Keep Stirring and Smiling,

Jo

xoxo

Philadelphia Cream for Cooking: Not so heavenly?

So along with recipes, I'd also like to share my experiences with certain products. My first product review is for Kraft's new Philadelphia Cream for Cooking.

I love to cook with cream but I don't love to gain weight, so I gave this product a try. I used the 60% Less Fat version.

What I found was that while it may be low fat, it tastes very very salty. I used it in my Creamy Sun-dried Tomato pasta sauce and was shocked at how saline my sauce became. I didn't add any salt, or salty ingredients into the sauce.

I also found that it didn't stir in well at all, it was clumpy and very difficult to get a smooth consistency out of.

This may of course have just been my experience, so if you have used Philadelphia Cooking Cream please share your experience so that we can all benefit from it!

Keep Stirring and Smiling,

Jo

xoxo