Skinny Fettuccine Alfredo

By PineyCook

Ingredients

• 12 ounces fettuccine (or any pasta shape)
• 1 Tablespoon extra virgin olive oil or butter
• 4 cloves garlic, pressed or finely-minced
• 3 Tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup low-fat milk (I used 1%)
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• (optional toppings: chopped fresh parsley, extra Parmesan)

Details

Adapted from gimmesomeoven.com

Preparation

Step 1

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

Meanwhile, heat olive oil (or melt butter) in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

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, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta reaches al dente.

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