Thank you, Susan, for the rave review! Here's everything Susan said about her Garden of Esther pasta dinner this week:
"Used the Garden of Esther spaghetti tonight in my dinner. I made creamy garlic pasta with it. It cooks so quickly because it is fresh pasta, and cooks to the perfect al dente texture in just about 3 minutes. You can taste the difference when your try their pasta. You can taste the high quality ingredients. I 10 out of 10 do recommend!"
For those of you who are now hungry, we recommend this recipe like Susan's:
For the pasta:
1 package of Garden of Esther pasta
For the chicken:
2 chicken breasts
1/2 cup flour
salt and pepper
2TB olive oil or butter
Mix the flour, salt, and pepper together and then dredge the chicken in it. Heat the oil or butter in pan over medium high heat and cook the chicken 5-7 minutes per side, until cooked through. Set aside in a warm oven or covered in foil.
For the sauce:
2 garlic cloves, minced
2 TB flour
3/4 cup chicken broth
3/4 cup milk
2 tsp parsley flakes (or fresh, if you have on hand)
1/3 cup grated parmesan cheese
salt and pepper to taste
In the same pan (no need to clean out), melt the butter and then add the garlic. Cook for one minute, add the flour, and cook for another minute, stirring constantly.
Add the broth and milk, stirring frequently, until sauce boils and thickens. Add dried parsley (but not fresh), salt, pepper, and cheese. Stir until cheese is melted.
Cook your favorite Garden of Esther pasta according to package directions, reserving a bit of pasta water. Return pasta to its pot and add the reserved pasta water and the sauce, stirring to thoroughly coat the pasta.
Serve pasta alongside the chicken (and garnish with fresh parsley if you're using) - dinner is ready - fast and delicious!
(recipe adapted from food.com)