- 1 [10-ounce / 284-mL] can chicken broth concentrate
- 1/2 cup [125 mL] water
- 2 tablespoons [30 mL] cornstarch
- About 2 tablespoons [30 mL] olive oil
- 4 to 6 cloves garlic, finely chopped
- 1 tablespoon [15 mL] parsley flakes
- 1/8 teaspon [0.5 mL] ground red pepper or Cajun pepper
- 1/2 pound [227 g] fresh shrimps or fish fillet pieces
- Hot boiled drained spaghetti noodles
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- Mix together chicken broth, water and cornstarch until smooth; set aside.
- Heat olive oil until hot; stir in chopped garlic, parsley flakes and red or Cajun pepper, for about 1 minute.
- Add shrimps or fish fillet pieces.
- Cook, stirring often, until shrimps turn pink or fish is opaque.
- Pour in reserved chicken broth mixture.
- Cook until sauce is boiling and thickened.
- Mix with drained hot spaghetti noodles, and serve.
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