| | Directions | | Cook pasta according to package directions. Meanwhile, in a large skillet, sauté onion and garlic in oil until tender. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups. Drain pasta and toss with sauce. |
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| Ingredients | | - |  | 1 - 16 ounce pkg bow tie pasta |
| - | | 1 red onion, chopped (small) |
| - | | 4 cloves garlic, minced |
| - | | 3 tablespoons olive oil |
| - | | 3/4 cup chicken broth |
| - | | 1 1/2 teaspoons minced fresh basil |
| - | | 1 1/2 teaspoons minced fresh oregano |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 cup heavy whipping cream |
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