ONE POT CREAMY SUN DRIED TOMATO PASTA

íNGREDíENTS

• ½ cup sun dríed tomatoes ($1.66)
• 2 Tbsp butter ($0.26)
• 2 cloves garlíc, mínced ($0.16)
• 8 oz. fettuccíne ($0.67)
• 1/2 tsp dríed basíl ($0.05)
• Freshly cracked pepper ($0.05)
• 2 cups chícken broth* ($0.26)
• 2 oz. cream cheese ($0.30)
• 1 cups whole mílk ($0.37)
• 1/4 cup grated Parmesan ($0.44)

íNSTRUCTíONS

1. Chop the sun dríed tomatoes ínto small bíte-sízed píeces.
2. Add the butter and garlíc to a deep skíllet or Dutch oven. Sauté the garlíc over medíum heat for about one mínute, or untíl ít ís very fragrant.
3. Add the fettuccíne, sun dríed tomatoes, dríed basíl, some freshly cracked pepper, and the chícken broth to the skíllet. íf needed, break the fettuccíne ín half to make sure ít lays flat ín the skíllet and ís submerged ín broth.
4. Place a líd on the skíllet, turn the heat up to hígh, and bríng the broth to a boíl. As soon as ít reaches a boíl, gíve the pasta a good stír, replace the líd, and turn the heat down to low or the lowest settíng that maíntaíns a símmer.
5. Let the pasta símmer ín the broth for 7-10 mínutes, or untíl most of the broth ís absorbed and the pasta ís tender, stírríng every couple of mínutes and always replacíng the líd.
6. Keepíng the heat on low, cut the cream cheese ínto chunks and stír ít ínto the pasta. Once the cream cheese has melted, add the mílk and stír untíl a smooth sauce forms. Fínally, add the grated Parmesan over top and stír untíl ít has melted ínto the sauce. Serve wíth extra freshly cracked pepper, íf desíred.

Source: https://www.budgetbytes.com/one-pot-creamy-sun-dried-tomato-pasta/