This sauce was fantastic and my husband who is not a tomato lover even went back for seconds...and maybe thirds! We paired it with some grilled tilapia and pasta. I just brushed the salmon with olive oil and seasoned it with salt and pepper and grilled it until cooked through on each side.
The sauce would go well with grilled chicken or even pork chops.
4 TBSP butter
4 cloves garlic, minced
1/2 tsp dried basil or 1/4 C fresh basil, chopped
8 oz. cream cheese
7-8 oz. jar of sun-dried tomatoes, drained, rinsed, and chopped (the original recipe called for 8 oz. and the jar I had was only 7oz. - my jar worked perfectly)
2 C milk
2 C grated Parmesan cheese
salt and pepper to taste
In a pot, melt the butter.
Add the garlic and cook for 2-3 minutes without burning the garlic.
Add the basil and cream cheese.
Cook on medium heat and stir until the cheese is melted and creamy.
Add the tomatoes.
Gradually add the milk, stirring until the milk is fully incorporated into the sauce.
Mix in the Parmesan cheese and salt and pepper.
Let the sauce cook while stirring it for about 5-10 minutes until it is creamy.
Serve with warm pasta.
This recipe is from mykitchencafe.com.