Categories: Pasta, Sauces, Low-cal 
      Yield: 4 servings 
  
    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 
  
  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.