Skinny Alfredo Sauce
Ingredients
- 1 teaspoon olive oil
- 1 clove garlic minced
- 1 cup cold milk
- 1 tablespoon all-purpose flour
- 3 tablespoons light cream cheese not fat free
- salt to taste
- 1 pinch ground nutmeg
- ½ cup shredded Parmesan cheese
- 12 ounces fresh fettuccine or 8 oz dried fettuccine
- 2 cups cooked shredded chicken optional
- chopped fresh parsley to taste
Instructions
- 1
Whisk flour into cold milk until dissolved, set aside.
- 2
Heat olive oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
1 min - 3
Add the milk/flour to the saucepan and cook while whisking constantly until thickened and bubbly, about 5 minutes.
5 min - 4
Once thickened turn the heat to low and stir in cream cheese, salt, & nutmeg whisking until the cream cheese is melted.
- 5
Remove from the heat and stir in parmesan cheese. Taste the sauce and season with salt and pepper.
- 6
Meanwhile, cook pasta according to the package direction, reserving ½ cup of pasta water.
- 7
Toss pasta and warmed chicken with the sauce, adding pasta water a spoonful at a time if needed. Garnish with parsley and additional cheese if desired.
Nutrition
Per serving (based on 6 servings)
