Basil-cream sauce

PASTA WITH BASIL-CREAM SAUCE

12 oz. pasta Olive oil and/or butter as needed
Pinch of hot pepper flakes
1 small-medium onion, chopped
Salt and pepper to taste
4 cloves garlic, chopped
1 (14.5) oz. can chicken broth
1 cup light cream
1 medium to large batch of basil, cut en chiffonade

While the pasta is cooking heat the oil and/or butter in a pan with the hot pepper. Add the onion, salt and pepper and cook until the onion softens. Add the garlic and cook one more minute. Add the chicken broth and bring to a boil. Add the cream and barely return it to a gentle simmer. Since it is light cream, over cooking can cause it to break. Of course you could use heavy cream and dismiss that anxiety. Add the basil and additional salt and pepper if needed. Add the pasta, stir to incorporate it into the sauce and serve.