Tonight I made a NOT healthy recipe. Sure, compared to the Chicken Express tenders & double fries or the Whataburger and fries that I was considering getting, this is certainly better for me. But it’s not low calorie, so it’s not your typical healthy recipe a la Dube. 🙂 (And by the way, if you like tasty, low-calorie/healthy recipes, my favorite cooking magazine is Cooking Light. You can buy the 2014 Annual Recipes Edition on Amazon for Kindle or hard cover by clicking here.)
As always, there’s a handy recipe card at the end of this post that you can print if you want! Here’s the finished product from the Creamy White Wine Pasta Recipe:
This is the “husband’s away for dinner, so I’m going to make a dish with ONIONS!” recipe. 😀 I love onions. Derek does not.
This dish was inspired by the original version on All Recipes. However, that one was a mushroom pasta and mushrooms are gross fungus. No thanks. Here’s the better version:
Chopped onions (any kind you want, I prefer the sweet variety)
Butter – Just enough for sauteing garlic and onions, play it by ear. I use “I Can’t Believe It’s Not Butter,” to cut calories somewhere, haha. (You can also saute in olive oil if you prefer)
Whole wheat spaghetti noodles (or whole wheat fettuccine noodles) – Maybe a quarter to a half of a package? It’s up to you
Fresh garlic, about a tablespoon worth, minced
Italian seasoning – 1/2 teaspoon
Salt to taste
1/4 cup white wine
1/2 cup water
1 chicken bouillon cube (extra large size)
1/4 cup LIGHT sour cream (no reason to pack on the pounds for regular sour cream)
1/2 tablespoon cornstarch or 1/2 tablespoon flour, however you prefer to thicken your sauces
1/8 cup Parmesan (The fresh grated kind is best, but you can use the shaker Parmesan too if you prefer)
1. Boil the noodles per directions (Get the water boiling and add the noodles as you cook the rest; it’s faster that way)
2. Melt butter in a small skillet. Add onions and saute until clear and soft.
3. In a saucepan, melt some more butter (or just spray in “I Can’t Believe It’s Not Butter” to save calories.) Saute the garlic until just lightly browned.
4. In the saucepan, add wine, water, chicken bouillon cube, salt, Italian seasoning, pepper if desired, garlic powder if you want a stronger garlic flavor, and stir. Increase the heat and stir until boiling, for about 5 minutes.
5. Reduce heat and add the sour cream. Stir until smooth. Use a whisk for best results!
6. Now it’s time to thicken the sauce! If you want to do the cornstarch method, mix the cornstarch with a little bit of cold water and simmer until thick. For some reason, I have a hard time making the corn starch work and usually end up adding a little bit of white flour and simmering until thick. Use the whisk for best results.
7. Stir in Parmesan until melted.
8. Get a bowl of noodles, pour the sauce on top, and top with the onions. Yum! Serve with pumpkin biscuits (see next post for that recipe.)