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Print this Recipe    Southwest Pasta

Low-Fat Southwestern Pasta

1/4 cup dry sherry
4 sun dried tomatoes, not in oil
1 Tablespoon minced garlic
1/4 cup shallots diced
1/8 cup fat free chicken broth
2 large tomatoes, chopped
2 Tablespoons jalapeno peppers, diced
1/2 pound your favorite pasta
2 Tablespoons basil
2 Tablespoons parsley

In large nonstick skillet over high heat, bring sherry and broth
to boil. Reduce heat to medium; add garlic and shallots, saute for
3 minutes. Reduce heat to low and add tomatoes and jalapeno peppers.
Cook sauce for 20 minutes, stirring occasionally. While sauce is
cooking, prepare pasta according to package directions; drain well.
When sauce is done, add pasta, basil and parsley; toss until pasta
is completely coated. Serve immediately. Makes 4 servings.

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