Ingredients
1
tablespoon butter
4
teaspoons finely chopped garlic
3
cups Progresso™ chicken broth (from 32-oz carton)
8
oz uncooked spaghetti (from 16-oz box), broken in half
1/4
teaspoon pepper
1
cup shredded Parmesan cheese
1/2
cup heavy whipping cream
2
tablespoons chopped fresh Italian (flat-leaf) parsley
Preparation
In 3 1/2-quart saucepan, heat butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is tender.
Add chicken broth, spaghetti and pepper; heat to boiling. Simmer 10 to 12 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente. Stir in 3/4 cup of the Parmesan cheese and the whipping cream just until heated through.
Serve immediately with remaining 1/4 cup Parmesan cheese and parsley.
