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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: 1/2 c Evaporated skim milk
1/2 ts Chicken bouillon
1/2 ts Dried basil
1/4 ts Ground black pepper
Combine all ingredients in container of an electric blender, process until
smooth, stopping once to scrape down sides. Pour into a small saucepan;
cook sauce over low heat, stirring constantly, until thoroughly heated.
Per serving (3 1/2 oz): Calories 86 (8% from fat), Fat 0.8g (0.6g
saturated)= , Cholesterol 6mg, Sodium 495 mg, Carbohydrate 6.8g, Fiber 0g,
Protein 13.1g.
NOTE: The above nutrition information was based on this recipe making 6
servings, but in reality normal humans won't be able to get more than 4
main-course servings out of this at best.
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