I adapted a recipe I found in Bon Appetit a long time ago to be lower in fat. My recipe uses chicken broth to create a sauce. The old recipe used the same amount of garlic oil.
1 clove garlic, minced
1 poblano pepper, seeded, thinly sliced
2 scallions, white and green portions separated, chopped
1/4 to 1/2 cup chicken broth or stock
1 cup cooked chicken, chopped
2 oz prosciutto, chopped
1 large tomato, chopped
1/4 cup basil chiffonade
1/2 lb spaghetti, cooked according to package directions
Grated Parmesan Cheese for serving
Add the oil to a skillet, coated with cooking spray. Cook the garlic until fragrant. Add the poblano strips and white portion of the scallions continue cooking until the peppers are tender crisp. Pour in the chicken stock and bring to a simmer.
Add the chicken and cook until heated through. Add the tomatoes, green portion of scallions and prosciutto. Again heat until just warmed through. Add additional chicken stock if the sauce appears too dry.
Serve sauce over pasta and garnish with basil. Serve with Parmesan cheese.