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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A sweet, inexpensive alternative to eating out at your favorite pasta joint. Ingredients:
1 (8 ounce) package linguine pasta |
1 3/4 cups water |
1/2 cup onion, diced |
1/4 cup butter |
1 1/2 tablespoons chicken bouillon granules |
1 tablespoon lemon juice |
1/2 teaspoon garlic powder |
1/2 teaspoon dried parsley |
1/8 teaspoon dried oregano |
1/4 teaspoon ground black pepper |
1 (12 ounce) package imitation crabmeat, diced |
1 cup whipping cream |
1/2 cup shredded swiss cheese |
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. Bring water, onion, butter, chicken bouillon granules, lemon juice, garlic powder, parsley, oregano, and pepper to a boil in a skillet over medium-high heat. Reduce heat to medium-low and continue to simmer until the liquid is reduced, about 10 minutes, then add the imitation crabmeat, and cook for 2 more minutes. Stir in the whipping cream and Swiss cheese until combined. Serve cream sauce over prepared pasta.
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