Skinny Fettuccine Alfredo
Rich and creamy Alfredo sauce- lightened up!
- 1 Tablespoon butter
- 4 cloves garlic minced
- 3 Tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup low-fat milk I used 1%
- 1/2 cup freshly-grated Parmesan cheese
- 2 ounces low-fat cream cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces fettuccine
Melt butter in a large skillet over medium-high heat. Add garlic and saute one minute, stirring constantly. Sprinkle with flour, and stir to combine. Saute and stir for an additional minute to cook flour.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a slight simmer. Cook for an additional minute until thickened, then stir in Parmesan cheese, cream cheese, salt and pepper. Reduce heat to low and continue to stir until cheese has melted.
Meanwhile, cook fettuccine according to package directions. Drain. Serve in individual bowls with Alfredo sauce poured over top. Serve and enjoy!