Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Tbsp          Butter Buds.
   6      Tbsp          Vegetable Broth
   3      Tbsp          Chives -- minced
   1      Tbsp          Lemon Juice
                        Salt And Pepper -- to taste
   4 1/2  C             Chicken Stock -- defatted
   1      Clove         Garlic -- minced
     1/2  C             Almonds -- sliced
     3/4  C             Parsley Sprigs
     1/4  C             Parmesan Cheese -- grated
     3/4  C             Boneless Skinless Chicken Breasts -- cubed
     1/4  C             Pasta -- uncooked

Preparation:

Toast almonds in a nonstick pan. Add 4 T. vegetable broth and garlic and saute for 1 minute. Place in food processor with parsley, chives, lemon juice and butter buds. Whir until mixture is a coarse puree. Add parmesan cheese and whir to blend. Brown chicken in remaining vegetable stock. Season with salt and pepper. Bring stock to a boil. Cook past in it until tender. Add chicken and pureed mixture. Season to taste.

Nutritional Information:

111 cal, 4g fat