4 teaspoons finely chopped garlic
3 cups chicken broth
8 oz uncooked spaghetti, broken in half
1/4 teaspoon pepper
1 cup shredded Parmesan cheese
1/2 cup heavy whipping cream
2 tablespoons chopped fresh Italian (flat-leaf) parsley
In 3 1/2-quart saucepan, heat butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is tender. Add chicken broth, spaghetti and pepper; heat to boiling. Simmer 10 to 12 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente. Stir in 3/4 cup of the Parmesan cheese and the whipping cream just until heated through. Serve immediately with remaining 1/4 cup Parmesan cheese and parsley.