Ashley’s Favorite Sauces: Italian Wedding Pasta Sauce

14 oz chicken broth, or water and broth base/bouillon

1 1/2 C skim milk

2 T cornstarch 

Heat the broth or broth base/water in the microwave 2 minutes in a four cup measure.

Stir milk and cornstarch together; add to heated broth. Heat to boiling.

 *I usually set the microwave for two minutes, whisk, and then another two minutes. It will usually start boiling that second two minutes. Keep an eye on it; it will boil over fast.

Whisk again. Let stand for two minutes.

If needed after standing, whisk in some more milk to thin.
Yield: 3 1/2 CupsServing size: 1/2 CupCalories per serving: 20