Marinated Halibut & GF Pasta with Cream Sauce

Super easy to make! And pretty yummy I must say!
The Halibut was just marinated in a 30-minute herb & garlic marinade by Kroger and broiled for 18 minutes. My oven only has one broil setting, so I don't know if that's high or low.
I found a great pasta recipe in my Taste of Home, August/Sept. '08. It's by Amy Sauser from Omaha, NE, to give proper credit.

Ingredients:
16 oz Tinkyada (Rice & gluten free) Pasta
1 small red onion, chopped (I used a half and it was plenty)
4 large garlic cloves, minced
3 Tbs olive oil
3/4 cup GF Chicken Broth (we use Pacific Natural Foods brand)
1 1/2 tsp minced fresh basil
1 1/2 tsp minced fresh oregano
1/4 tsp salt
1/4 tsp pepper
1 cup heavy whipping cream

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups. Drain pasta; toss with sauce. Yields 8 servings.

Note: I sprinkled shredded Parmesan cheese on the top as a garnish, and it was a nice touch!