1 (4 ounce) can or bottle Irish cream
5 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
1/4 teaspoon salt
1 pinch ground black pepper
1 teaspoon dried sage
1 1/2 cups chicken broth
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely chopped sage
1/8 teaspoon dried tarragon
1/8 teaspoon dried oregano
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1 (8 ounce) can crushed pineapple with juice
In a large saucepan, combine cream, garlic, basil, oregano, rosemary, salt, pepper, sage and chicken broth. Bring to a boil, stirring constantly, until it is thickened. Reduce heat to medium-low, and stir in chicken broth, salt, coarsely chopped sage, oregano, basil, crushed pineapple and chicken broth mixture. Cook, stirring occasionally, for 5 minutes.