Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:

1 lb shell pasta (any pasta will do, I used tortellini)

1 T. extra virgin olive oil

2 T. butter

2 garlic cloves, minced

2 T. flour

3/4 C. chicken broth

3/4 C. milk (skim milk will do)

Salt & pepper

1/4 C. grated parmesan cheese

2 tsp. garlic powder (not garlic salt)

2 tsp. parsley flakes (if you don’t have fresh, dry will do)

What to do:

Cook pasta according to package directions. Drain then set aside. Over medium heat add butter and olive oil in a large cooking pot. Add garlic then sauté until golden brown, about 30 seconds, being very careful not to burn the garlic. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly for about 4-5 minutes.

Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary