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Low-Fat Creamy Herbed White Sauce Over Spaghetti

1 1/2 cups low-fat (1%) milk
1 cup fat-free chicken broth
1 clove garlic
1 bay leaf
1/4 teaspoon dried thyme
3 whole black peppercorns
1 tablespoon margarine
2 tablespoon unbleached flour
1/8 teaspoon freshly ground black pepper
8 ounces spaghetti cooked

Bring milk, broth, garlic, bay leaf, thyme and peppercorns to a
boil. Remove from heat. Cover and let stand for 15 minutes. Strain
and discard spices. Melt margarine in a saucepan. Stir in flour
and pepper; cook, stirring constantly, until mixture is bubbly,
about one minute. Add milk mixture, whisking constantly. Remove
from heat. Cover and let stand for two minutes. Return pan to
medium-high heat and bring to a boil, whisking constantly. Reduce
heat to medium-low. Simmer, stirring often, until the sauce has
thickened and is smooth, 8 to 10 minutes. Serve over hot spaghetti.
Makes 4 servings.

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