- 1 cup low-fat milk
- 1 1/2 T. cornstarch
- 1 Cup reduced sodium chicken broth
- 1/4 cup light cream cheese
- 1/2 tsp. garlic powder
- 1/4 tsp pepper
- 1/2 cup grated parmesan cheese
In med. saucepan, whisk the milk and cornstarch until smooth. Whisk in the broth and place over low heat. Add the cream cheese, garlic powder and pepper. Bring to a simmer and cook until the sauce thickens, about 4 minutes. Whisk in the parm cheese and cook 1 to 2 minutes more.
This makes enough for 6 servings of the pasta, chicken and broccoli recipe in her book.
I add a pinch of nutmeg to it; just adds a little something to a white sauce.