Title: Sauce for Pasta
Categories: Digest, Apr95, Fatfree
Yield: 1 Servings

1 ds Olive olive
1 White wine
1 "chicken" broth
1 Garlic to taste
1 Vegetables of choice
1 Mushrooms of choice
1 Cornstarch (to thicken)

Like i said before, I eat alot of home made pasta and do not use a tomatoe
baste sauce. I use a smig of olive oil, white wine and chicken broth,
thicken slightly with cornstarch. To this I ad stir fry veggies such as
mushrooms, pea pods, broccli, carrots- and chicken or shrimp. Oh, don't
forget the garlic!

Source: improvised

Posted by LSTUBBS@suadmin.syr.edu to the EAT-LF Digest 398 Apr. 1995.

From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using
1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip