Cooking Light, JANUARY 2007
I wasn’t sure about this recipe. I think it needs just a little more Parmesan than called for and maybe a little more milk, though. The sauce was rather thick. Or maybe just a splash of FF half and half. It was rather tasty and we served it with some LARGE shrimp that I sauteed with some garlic and olive oil. With a little salad, this meal turned out better that I thought.