1/4 c  Olive oil
1/2 c  Fresh Italian parsley,
-chopped fine
4 md Garlic cloves, chopped fine
1/4 c  Reduced chicken broth
(Boil 1 cups down to 1/2)
Cooked pasta of your choice

In a large skillet, heat the oil with the parsley and garlic over
moderate-to-high heat. When the garlic and parsley sizzle and begin to
brown, after 1 to 2 minutes, stir in the broth, taking care to avoid
splattering. As soon as it simmers, pour the sauce over cooked pasta.