<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">ingredients</mark></strong></p>



<p>16 ounces uncooked black squid ink pasta </p>



<p>1 tablespoon butter</p>



<p> 3 cloves garlic, minced </p>



<p>1/2 cup chicken broth</p>



<p> 1 cup fat-free half-and-half</p>



<p> 6 tablespoons grated Parmesan cheese </p>



<p>1 slice fat-free American cheese, torn into pieces</p>



<p> 1 teaspoon dried basil </p>



<p>1 teaspoon dried parsley ground black pepper to taste </p>



<p>2 (8 ounces) packages imitation crabmeat, flaked</p>



<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">Directions </mark></strong></p>



<p>Bring a large pot of lightly salted water to a boil.</p>



<p> Add pasta, cook for 8 to 10 minutes, until al dente, and drain.</p>



<p> Melt the butter in a skillet over medium heat, and cook the garlic 1 minute.</p>



<p> Pour in the chicken broth and half-and-half. </p>



<p>Cook and stir until heated through.</p>



<p> Mix the Parmesan cheese and American cheese into the skillet.</p>



<p> Cook and stir until American cheese is melted. </p>



<p>Season the mixture with basil, parsley, and pepper. </p>



<p>Mix in the imitation crab meat, and continue cooking until heated through.</p>



<p> Serve over the cooked pasta.</p>

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