1 lb. angel hair pasta
3 14.5 ounce cans chicken broth
2 c whipping cream
1/2 c grated parmesan
2 T butter
1 T minced garlic
chopped parsley for garnish
In a large pan melt butter over medium heat, add garlic, cook for 1 minute.
Add chicken broth, bring to a boil, add angel hair pasta.
Cook pasta until done then lower heat and let simmer until most of the broth has evaporated.
Turn heat off and add whipping cream and parmesan cheese.
Garnish with parsley and serve.
