Skinny Fettuccine Alfredo
Ingredients
The pasta
The sauce
-
1
Tablespoon
extra virgin olive oil or butter
-
4
cloves
garlic
-
3
Tablespoons
all-purpose flour
-
1
cup
chicken stock
-
1
cup
low-fat milk
-
¾
cup
freshly-grated Parmesan cheese
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
to taste
chopped fresh parsley (optional)
-
to taste
extra Parmesan (optional)
Instructions
- 1. Cook the pasta al dente according to package directions in salted water.
- 2. Heat olive oil or melt butter in a large sauté pan over medium-high heat.
- 3. Add garlic and sauté for one minute until fragrant.
- 4. Sprinkle in flour and stir, cooking for an additional minute.
- 5. Slowly add chicken broth while whisking until smooth.
- 6. Whisk in milk and bring to a simmer, cooking until thickened.
- 7. Stir in Parmesan cheese, salt, and pepper until the cheese melts.
- 8. Drain the pasta and add it to the sauté pan with the sauce, tossing to combine.
- 9. Serve topped with fresh parsley and extra Parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
10g
Total carbohydrates
60g
Total protein
20g
Sodium
500mg
Cholesterol
25mg
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