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Makes about 3/4 cup, enough for 2 to 3 cups cooked pasta (2 servings)

How to Make It

In a 10- to 12-inch frying pan over high heat, boil chicken broth, wine, and thyme until reduced to 3/4 cup. Blend cornstarch with 1 tablespoon water and stir into sauce; stir until boiling. Remove from heat, add butter, and stir until melted.

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