Skinny Fettuccine Alfredo

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Initial version

Authored by Steve
4 Servings

Ingredients

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

Instructions

1

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

2

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.

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, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.

4

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