Cook pasta in Health Valley chicken broth. Then reserve some of the remaining broth, (about 4 ounces per serving). Reduce the reserved broth by 50% and swirl in 2 tablespoons of sweet butter (unsalted) and a teaspoon of chopped mixed herbs (chives, parsley, basil, and thyme). Simmer cooked pasta in sauce for one minute. Serve pasta with Parmesan cheese, milled pepper and salt to taste.