INGREDIENTS:
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
juice of 1 lemon
1/2 teaspoon lemon zest
salt & pepper to taste
basil, chopped
parsley, chopped
DIRECTIONS:
1 - Heat olive oil over medium heat. Saute garlic for 1 minute
2 - Add chicken broth, white wine, lemon juice, lemon zest & salt/pepper to taste
3 - Simmer until liquid reduced by 1/2
4 - Add basil & parsley and heat 1-2 minutes
5 - Toss with pasta & serve
THOUGHTS:
This is a great sauce for situations where a marinara, pesto or alfredo sauce is just too heavy for the dinner. I found that it goes especially well with tricolor rotini.
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