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extra-virgin olive oil garlic roma tomatoes chicken broth flour cream cheese Mozzarella cheese fresh ground pepper
Viewed: 77 - Published at: 9 years agoIngredients
- 1 teaspoon extra virgin olive oil
- 2 minced garlic cloves
- 2 roma tomatoes, diced
- 1 1/4 cups chicken broth
- 4 teaspoons flour
- 4 ounces fat free cream cheese, cubed
- 3 tablespoons part-skim mozzarella cheese, divided
- 1/4 teaspoon fresh ground pepper
Method
- Heat oil in a nonstick skillet over medium heat. Sautee garlic 1-2 minutes. Add tomatoes and cook another minute or so.
- Mix broth and flour in same skillet. Stir in cream cheese, 2 tablespoons of the mozzarella cheese, and the pepper.
- Cook 2 minutes, stir constantly with wire whisk until it reaches desired consistency.
