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You can really taste the garlic and Parmesan cheese flavors in this creamy, quick-cooking pasta dish because the sauce is made with chicken stock instead of cream.
Ingredients
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1 clove garlic , minced
- 1/4 teaspoon ground black pepper
- 1 3/4 cup Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
- 1/3 cup plain yogurt
- 3/4 of a 16-ounce package linguine , cooked and drained (about 6 cups)
- 6 tablespoon grated Parmesan cheese
- Chopped fresh parsley
Directions
- Stir the flour, garlic powder and black pepper in a 4-quart saucepan. Add the broth to the saucepan and stir until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat.
- Stir the yogurt in the saucepan. Add the pasta and 4 tablespoons of the cheese and toss to coat. Sprinkle the pasta mixture with the parsley and remaining cheese
article courtesy of KitchenDaily.com
