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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Light pasta sauce to take the place of our family cream sauce. Ingredients:
3/4 cup reduced-sodium chicken broth |
2 garlic cloves, minced |
4 ounces whole grain fettuccine |
2 teaspoons cornstarch, mixed with 1 tablespoon water |
2 tablespoons reduced-fat sour cream |
1/8 teaspoon fresh ground pepper (to taste) |
1/2 cup parmesan cheese |
1 tablespoon parsley flakes |
Directions:
1. .1. Combine broth and garlic cloves in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook about 2-3 minutes.
2. 2. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, pepper and Parmesan cheese. Return the pot to very low heat to keep the sauce warm. (Do not boil.).
3. 3. Drain the pasta and place in a large bowl; toss to coat well. Sprinkle with parsley and serve immediately.
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