Creamy Four Cheese Garlic Spaghetti

From Julia on Pinterest and Facebook

1 Tbl olive oil
1Tbl butter
5 cloves garlic, minced
8 oz spaghetti (cooked)
1 cup cooked pasta water
1 chicken boullion cube
1 cup heavy cream
1 1.2 cups of Four-cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago.)
Parsley, or chives or green onion

1.  Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, without burning.
2.  Coook pasta in a seperate pan, drain. Reserve some cooked pasta water.  Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water.
3.  Add pasta waters with the dissolved chicken bullion cube in it.  heavy cream, and cooked spaghetti to the skillet with cooked garlic.  Bring to boil, stirring.  Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and cream), while boiling until cheese melts and coats pasta, for about 1 minute.  Reduce heat to simmer and continbue to cook, constantly stirribng, to thicken the sauce for another minute or two.
4.  To serve, tyop each serving with finely chopped chives, or green onions, or parsley.