Ingredients
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4 cloves garlic, chopped
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4 tablespoons butter, divided
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1 ounce olive oil
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1 head broccoli or 1 (16 ounce) bag frozen broccoli, chopped very small
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2 cups chicken stock
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1 lb frozen cavatelli
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1 (4 ounce) can mushrooms, drained
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salt and pepper, to taste
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garlic salt
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2 tablespoons cornstarch, mixed with
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2 tablespoons water
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1/2 cup grated parmesan cheese
Instructions
- Saute garlic in 2 Tbsps butter.
- Add broccoli and mushrooms; stir fry until al dente.
- Add broth to cooled broccoli.
- Simmer on medium to medium low until the following steps are completed.
- Cook cavatelli as directed on back of package until done .
- Drain really well.
- Top with other 2 Tbsps of butter.
- Add cornstarch mixture to broccoli sauce and stir well to thicken.
- Pour over cavatelli and season with salt, pepper, and garlic salt.
- Stir well and add grated parmesan.
- ***To make in a crockpot; make the same way but put the cooked cavatelli in the crockpot and pour sauce over cavatelli. Cook on low for 2-4 hours.