That said, here is my simple basic recipe, one that I created by combining several recipes. There may be one identical to mine out there, but as far as I know this is my own creation. Never say anything absolute. That's my motto.
- 2 sticks butter (I didn't use margarine)
- 2 tsp fresh garlic, crushed
- 2 (8 oz) pkg. Neufchatel (or cream cheese)
- 4 c. milk
- 12 oz. Parmigiano (or Parmesan), grated
- 1/4 tsp black pepper
- 1 tsp dried basil leaves
Add Neufchatel, and stir it well (to avoid lumps) as it melts.
Once Neufchatel is melted, slowly whisk in the milk.
Combine Parmigiano, pepper and basil. Stir the Parmigiano mixture in slowly, to avoid lumps as you did before.
It thickens (A LOT) as it cools. Cook it to desired consistency, thin with milk if needed.
Serve over hot cooked pasta of your choice.
TIP: Add cubed chicken for a delicious boost.
I used this chicken recipe then served it with Italian bread (which had my garlic butter spread over it) and a salad.