Tuesday, June 19, 2012

Creamy Parmesan Basil Spaghetti with Pepperoni

I just got back from BlogHer Food 2012 in Seattle.  What a fantastic conference!  The information was terrific, the food was amazing, and the swag was epic, thanks to an array of generous sponsors.

One of those sponsors was Progresso, and they were launching an exciting new product: Progresso Recipe Starters cooking sauces.  They're based on the five "mother" sauces that are the foundation of classical cooking:
  • Bechamel - a smooth, white, creamy sauce made from milk thickened with roux
  • Veloute - a mild, velvety smooth sauce made from stock and thickened with roux
  • Tomato - a red sauce with no thickening beyond tomato solids
  • Espagnole - a dark, rich sauce, based on meat stock
  • Hollandaise - a sauce made with egg yolk and butter, accented with lemon juice
I had the good fortune of packing home two of the five Progresso sauces: creamy Parmesan basil and creamy three cheese.

This was my first recipe using the sauces, and it's a variation on the Creamy Chicken Alfredo recipe provided on the label of the Parmesan basil can.  Instead of using fettucine, I went with leftover spaghetti, and rather than chicken, which my husband doesn't like, I used turkey pepperoni. I also subbed evaporated fat-free milk for the cream or half-and-half that the Progresso recipe calls for.  Cutting down those dairy calories allowed me to add an extra 1/4 cup of Parmesan cheese.

It smelled heavenly while the pepperoni and garlic were cooking in the butter. Because I made this for Mike's lunch tomorrow, the flavors will have plenty of time to blend overnight.  It's going to be lip-smacking good!

  • 1 1/2 cups leftover spaghetti (or approximately 8 ounces uncooked)
  • 1/2 package turkey pepperoni, torn in halves and quarters
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 18-ounce can Progresso Recipe Starters cream Parmesan basil cooking sauce
  • 3/4 cup shredded Parmesan cheese
  • 1/2 cup fat-free evaporated milk
  • Remove leftover spaghetti from refrigerator and allow to come to room temperature.
  • In a large skillet, melt butter over medium-high heat.
  • Add chicken and minced garlic, stirring gently until pepperoni begins to crisp.
  • Stir in cooking sauce, Parmesan cheese and evaporated milk.
  • Simmer for 5 to 8 minutes, stirring occasionally, until sauce thickens.
  • Pour sauce over spaghetti and toss well.

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