Recipe: Basil butter and sun-dried tomato sauce

Dietitian's tip: Serve this basil butter tomato sauce over roasted chicken, veal or pork. You can use trans-free margarine instead of butter to lower the amount of saturated fat in the sauce.

Low sodium = no more than 140 mg of sodium per serving

Low fat = no more than 3 g of fat per serving

SERVES 4

Ingredients

1 tablespoon butter
1 tablespoon all-purpose (plain) flour
1 cup unsalted chicken broth
1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil
1 tablespoon sun-dried tomato paste

Directions

In a small, heavy saucepan, melt the butter over low heat. Whisk in the flour and cook until the mixture is light tan, about 2 minutes. To avoid burning, stir the mixture continuously. Add the chicken broth and turn up the heat to medium, stirring until thickened, about 5 minutes. Stir in the basil and tomato paste. Reduce the heat to low and simmer for 2 minutes more. Serve warm.

Nutritional Analysis

(per serving)

Serving size: 1/3 cup
Calories	50	Cholesterol	8 mg
Protein	1 g	Sodium	89 mg
Carbohydrate	3 g	Fiber	trace
Total fat	3 g	Potassium	47 mg
Saturated fat	2 g	Calcium	8 mg
Monounsaturated fat	1 g