2 tbsp. olive oil
1 lg. clove garlic, minced
2 tbsp. Jamison's chicken flavor soup base, dissolved in 3 c. water
Red pepper to taste
1 lb. broccoli, trimmed
1 lg. spaghetti or linguine, cooked
Fontinella or Asiagro cheese, grated

Lightly brown garlic in olive oil. Remove and discard garlic. Add chicken soup base and red pepper. Cook until reduced in half. Steam broccoli in water until barely tender. When ready to serve, combine drained broccoli and chicken soup mixture. Heat to boiling. Pour over cooked pasta. Serve with grated cheese on the side.