Skinny Fettuccine Alfredo

Skinny Fettuccini Alfredo

12 oz fettuccine (or any pasta shape)

1 tbsp. olive oil

4 cloves garlic, minced

3 tbsp. flour

1 cup chicken broth

1 cup low-fat milk (I used 1%)

3/4 cup freshly-grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. black pepper

(optional topping: chopped fresh parsley)

1. Cook pasta al dente according to package directions, in generously salted water.

2. Meanwhile, heat olive oil in a large sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.

3. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese until melted. Reduce heat to medium-low until pasta reaches al dente.

4. Drain pasta, then immediately add pasta to the sauté pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

*Also delightful with grilled chicken or shrimp!!