CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Italian |
Pasta, Sauces, Low-cal |
4 |
Servings |
INGREDIENTS
1/4 |
c |
Olive oil |
1/2 |
c |
Fresh Italian parsley, chopped fine |
4 |
md |
Garlic cloves, chopped fine |
1/4 |
c |
Reduced chicken broth |
|
|
(Boil 1 cups down to 1/2) |
|
|
Cooked pasta of your choice |
INSTRUCTIONS
In a large skillet, heat the oil with the parsley and garlic over
moderate-to-high heat. When the garlic and parsley sizzle and begin to
brown, after 1 to 2 minutes, stir in the broth, taking care to avoid
splattering. As soon as it simmers, pour the sauce over cooked pasta.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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