| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Low-cal, Pasta, Sauces | 4 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1/2 | c | Fresh Italian parsley |
| chopped fine | ||
| 4 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 34.9mg
Potassium: 12.9mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g