Mozzarella Basil Cream Sauce

By CheeseDiva

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4-6 garlic cloves, minced
• 1 small shallot
• 2 tablespoons all purpose flour
• 2 cups chicken broth
• 1 1/2 cups milk (I use lowfat)
• 1/2 cup heavy cream
• 2 tablespoons cornstarch
• 1 tablespoon Dijon mustard
• 1/3 cup freshly grated Parmesan
• 1/2 cups shredded mozzarella
• 1 cup frozen petite peas, thawed
• 1/4 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup loosely packed flat leaf parsley, minced
• 10 basil leafs, chiffonade**

Preparation

Step 1

Melt butter in olive oil over medium-low heat in a large skillet. Add shallots and garlic and sauté for 60 seconds. Sprinkle in flour and cook while stirring for 3 minutes then turn heat to low. Slowly whisk in chicken broth, then milk, then heavy cream, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer while stirring constantly. Stir in Dijon and dry spices and continue to simmer until almost thickened, stirring occasionally. Add peas and continue to simmer until thickened and peas are cooked through.
.Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. Stir in fresh basil and fresh parsley, followed by orzo and meatballs, adding additional milk if necessary to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.