Creamy Tuscan Pasta Sauce

This recipe didn't call for chicken but we are trying to have protein at every meal, so I added it to the sauce and it was delicious. You can leave out the chicken or add it or any other meat if you'd like!

Submitted by: Jessica

Ingredients:

• 4 tablespoons butter
• 4 cloves garlic, finely minced
• 1/2 tablespoon dried basil
• 8 ounces cream cheese, softened
• 8 ounce jar sun-dried tomatoes, rinsed, drained and chopped
• 2 cups milk
• 6 ounces Parmesan cheese, grated (about 2 cups)
• 1/2 tsp ground black pepper
• 1/2 tsp salt, more to taste if needed
• diced fresh tomatoes and fresh basil for topping (optional)

Directions:

1. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
2. Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fulling into the sauce. Stir in Parmesan cheese, pepper and salt.
3. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.

This picture doesn't look very appetizing. I think it's because I used wheat noodles and the colors kind of blend. They recommend bow-tie pasta with this dish.