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Ingredientes
- 1/4 c. Extra virgin olive oil
- 1/2 c. Fresh Italian parsley, minced fine
- 4 med Garlic cloves, minced fine
- 1/4 c. Reduced chicken broth
- Â Â (Boil 1 c. down to 1/2)
- Â Â Cooked pasta of your choice
Direcciones
- 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 min, stir in the broth, taking care to avoid splattering. As soon as it simmers, pour the sauce over cooked pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 4 servings | |
| Calories 127 | |
| Calories from Fat 120 | 94% |
| Total Fat 13.58g | 17% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 62mg | 2% |
| Total Carbs 1.37g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.09g | 0% |
| Protein 0.53g | 1% |
