4 cups cooked Elbows (al dente)
5 large sun dried tomatoes, finely diced
2 TBS olive oil
1 garlic clove, finely diced
1/4 cup white cooking wine
1/2 tsp chicken base, plus 1/2 cup water (equal to 1/2 cup chicken broth)
1/2 cup half/half
1 TBS butter
2 cups Velveeta (shredded)
1/4 cup grated Romano/Parmesan Cheese
salt and pepper, to taste
In medium size sauce pan saute tomatoes and garlic in olive oil for 2 mins. Add wine, chicken base, water, half and half and butter. Stir until combined. Add shredded Velveeta and grated cheese. Stir well. Add to drained elbows, mix well. Taste...then add salt and pepper to your liking.
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