LTS Chicken Basil

 

6 oz. Pasta

1 can Chicken Broth

1 can Chicken, undrained

1 can Carrots, drained

1 can mushrooms, undrained, optional

1 jar alfredo sauce (or follow make it from scratch LTS)

½ C. dried Broccoli

1 T. Basil

Simmer pasta in broth until softened, stirring occasionally.  Add remaining ingredients and heat through.  If fresh broccoli is available, steam one cup separately and add at the end after the soup is heated, stir gently.

 

Alfredo Sauce from Scratch:

 

1 T. all-purpose flour

1 C. water

3 T. Milk Powder (not instant non-fat)

1/2 C. evaporated milk

1/2 tsp. salt, plus more to taste

3/4 C. grated Parmesan cheese

 

Combine 3 T. milk powder with 1 C. water until dissolved.  Stir the flour into the milk until it is completely dissolved. Put a T. of olive oil in the skillet and heat over a medium-high heat. Add the minced clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt, and cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.