I bought some fresh pasta the other day. Usually, I serve it with Basil Pesto, but today I decided to do something different. I decided to do a cream sauce. Instead of doing the traditional Alfredo Sauce, I added a Southwestern touch - Green Chili. In New Mexico we believe everything tastes better with Green Chili.
This sauce is super easy to make. You put the milk, cheese, green chili, flour, and salt in a blender. Melt some butter in a saucepan, add garlic and the ingredients from the blender and cook until thick. Add your cheese, let it sit and serve over your favorite pasta.
The aroma of the sauce as it is cooking is intoxicating. The taste - a nice mild chili flavor. Not at all overpowering. It adds a little pizazz to your pasta.
Green Chili Alfredo Sauce
2 cups whole milk
3 ounces cream cheese
1 (4 ounce can) diced green chili
2 garlic cloves, minced
1 cup grated Parmesan cheese
Pasta cooked according to package direction
1. Place milk, cream cheese, diced green chili, flour and salt in a blender. Blend until smooth.
2. Melt butter in a medium skillet. Add minced garlic and cook for about 2 minutes.
3. Pour milk mixture into the skillet stirring constantly. Continue to stir and cook until mixture coats the back of a spoon.
4. Remove from heat. Whisk in Parmesan cheese until smooth. Cover and let sauce sit for 10 minutes. The sauce will continue to thicken as it sits.
5. Serve over your favorite pasta.
Note: If you have sauce leftover, place in fridge. To serve, remove from fridge and heat. If the sauce is too thick, thin it with some milk.
Makes approximately 2 ½ cups of sauce