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One Pot Creamy Garlic Angel Hair Pasta is an awesome dish that can be served as a main meal, side dish or snack. Garlic is combined with chicken stock, parmesan cheese and angel hair pasta. The whole thing is cooked in one pot, so no messy cleanup, and the dish takes just minutes to make – give it a go!
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INGREDIENT LIST:
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2 Tablespoons of Olive Oil
4 Cloves of Garlic (minced)
1 Tablespoon of Butter
Freshly Cracked Black Pepper
3 Cups of Liquid Chicken, Beef or Vegetable Stock (750ml)
250g of Angel Hair Pasta (or similar thin, quick cooking pasta)
1 Cup of Grated Parmesan Cheese
3/4 Cup of Cream
1 Tablespoon of Freshly Chopped Parsley
SERVES 4
All measurements and temperatures are in Australian Metric. For a free conversion chart, visit my Facebook Page (link below)
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Music Track:
“Bright Wish”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.
Video Rating: 4 / 5
This looks absolutely delicious! I’ll bet the heavy cream takes this dish
to the next level. I’ll bet it’s delish with the shredded chicken (or maybe
even shrimp?).
Yum!! love angel hair pasta! I would add shrimp too this as well!
Sweet Jesus, that looks yummy. I could eat that entire pot o’ pasta by
myself. Seriously.
…and the rule is: “TWO garlics cancel each other out” so if you BOTH eat
garlic….no worries ;)
DAMN IT CHEF!!! now i even subscribed to your channel! this wont end
well!!
I did a Vegetarian version for my wife for dinner earlier and it came out
amazing. Used vegetable stock and I sauteed some mushrooms and asparagus.
Added bacon to mine, because bacon, and it was to die for. I love this
channel, and your recipes. Thank you for doing what you do.
Your bright, jovial demeanor has turned several bad days I’ve had around,
plus I’ve gained some awesome recipes for the future. Cheers.
One pot wonder! I would love to chuck some prawns in this, Thanks David :)
This looks absolutely divine. I’m trying to learn how to cook, and I think
this might be the first thing I try as it seems pretty simple. Right now,
my fiance won’t even allow me in the kitchen unless I’m wearing a bright
yellow apron that says “requires constant supervision” in big black
letters. I probably shouldn’t have told her about the time I managed to set
microwave popcorn on fire. Anyway, consider me subscribed.
This is SO droolworthy, yum!!!!!!! I’ve made it twice already, can’t get
enough of it. It’s hard not to finish the entire pan!!!
I make something very similar to this, only with an Asian twist. After
sautéing my garlic and adding butter, I add in soy sauce, Worcester sauce
(or fish sauce if you have it) and something else I can’t remember (I have
it written down). I never thought about cooking the noodles in with the
sauce that way, makes so much sense. I tend to add some broccoli or
chicken, or both. So good.
I think I’m gonna give this recipe a try, though. Looks amazing.
Hey chef, great recipe. Say I wanted to add a few cubes of uncooked chicken
breast to this. When would be the most appropriate time to dunk them in?
Love your videos and recipes! I follow alot of food channels. But you gotta
be my favorit one. Or atleast high up in the top 5. Keep up the good work.
And dont care about the haters. You sound awesome to me! 😀
Garlic Junkie here. 🙂 In fact I found it hard to remember what other
ingredients you listed because I kept hearing garlic. *grin* I am
definitely going to have to make this…
– Heidi
4 to 5 or 45 minutes? It’s pasta, so I’m guessing “4 to 5”, but I just want
to clarify…
You have the most genuine, adorable personalities. I just love watching
you especially when you taste your dish.
Awesome!! One question, is cheese necessary??
I made this for supper tonight and it was amazing – creamy and velvety and
it took no time at all. I added some freshly squeezed lemon juice to add a
bit of brightness to the sauce, as I only had dried parsley instead of
fresh and it tasted great. I love your channel because you cook like I
imagine 95% of the people out there do their cooking. We don’t have
6-burner gas cooktops, dual ovens, granite countertops, All-Clad pots and
pans…you get my drift. I find your recipes easy to follow and your
personality always engaging, positive and charming. This is one of my
favourite YouTube channels.
I understand you’ve been dealing with some health issues – I hope that you
are on the road to a full recovery and that you are feeling more like
yourself. I thank you very much for taking the time to put your recipes on
YouTube for us to try. They are time savers and reduce mess in the
kitchen. Keep up the great work 🙂
PS: I bet this would be equally awesome with the addition of some petit
pois and maybe some mushrooms and ham :)
Yum! I need to know what cream you used, please! It looks so thick. I don’t
think I ever seen cream that thick.
If I was gonna double the pasta would u suggest doubling the liquid?