I tried a new sauce for pasta tonight. It was looking so tasty as I was cooking the onions, green peppers, red peppers, and mushrooms in butter! How could it go wrong? Then it called for a can of condensed cream of chicken soup and some milk. So I added it. It is not bad. But I am just not loving the cream of soup taste. I think I will try a different cream base for it. We ate it with no delay! Jeff has seconds, so it can't be terribly bad. But I do feel this could be so much better if it didn't include a can of soup. Any ideas?
Here is how the recipe goes:
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1/2 cup red bell pepper, chopped
* 1 1/2 cups fresh sliced mushrooms
* 4 tablespoons butter
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/3 cup milk
In a sauce pan over medium heat cook the onions, green pepper, red pepper, mushrooms and butter until mushrooms are tender. Stir in the cream of chicken sup and milk. Cook until smooth.
I added some basil, oregano, and cream. We mixed it with tiny star pasta. I don't think it made it better, but it did change the taste a little. I am sorta on the fence about this one. I would love any ideas you have to give it that extra umph!
And, Marianne, I don't want to hear your comments on how the picture could be "better if..." hehe
OK, no comments :)
ReplyDeleteto make it better re-heat it with cheese. Cheese always helps. I wouldn't have used cream of chicken, probably just plain chicken soup base.
Try using vegetable broth (or chicken broth) instead. Let it simmer to reduce a bit. You can always add a Tbsp or two to help thicken it. It should be perfect that way (Catherine makes a pasta dish with that type of sauce, except she also uses wine - it tastes great and makes for a lighter sauce rather than a heavier one.)
ReplyDeleteOh wait - if you still want to add the pasta, don't bother reducing the sauce, as the pasta will soak up some of it!
ReplyDelete