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This easy fettuccine alfredo recipe is made "skinny" with a lighter alfredo sauce recipe -- but it's as delicious and creamy and flavorful as ever!

Skinny Fettuccine Alfredo

ounces fettuccine (or any pasta shape)

extra virgin olive oil or butter

cloves garlic

all-purpose flour

chicken stock

low-fat milk (I used 1%)

freshly-grated Parmesan cheese

salt

black pepper

(optional toppings: chopped fresh parsley

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 is cooked.

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