1 1/4 cups whipping cream
1 cup chicken broth
1 teaspoon cornstarch
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
Hot cooked pasta
In bowl, stir together cream, broth, cornstarch, pepper and nutmeg; set aside.
In medium pan, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Add broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cheese.
Serve at once over hot cooked pasta.
Make Ahead Option: Divide mixture among 1/2 cup storage container. Cover and refrigerate for up to 3 days or freeze for up to 3 months. If frozen, thaw overnight in refrigerator. To serve, put desired amount of sauce in pan. Heat through. Serve over hot cooked pasta.
Makes 2 1/2 cups.