0 recipes from contoocook and beyond


l-l/2 cups low fat milk
l cup fat free chicken broth
l clove garlic
l bay leaf
l/4 tsp. thyme
3 whole black peppercorns
l tbsps. butter
2 tbsps. flour
l/8 tsp. pepper
8 oz. spaghetti, cooked
Bring milk, broth, garlic, bay leaf, thyme and pepper to a boil. Remove from heat. Cover and let stand for l5 mins. Strain and discard spices. Melt butter in saucepan. Stir in flour and pepper; cook, stirring constantly, until mixture is bubbly, about l minute. Add milk mixture, whisking constantly. Remove from heat. Cover and let stand for 2 mins. Return pan to med-high heat and bring to boil, whisking constantly. Reduce heat to med-low. Simmer, stirring often, until sauce has thickened and is smooth, 8 to l0 mins. Serve over hot spaghetti.

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