Fettuccine Alfredo

tablespoon butter
2 garlic cloves, minced
1 tablespoon flour (I used Wondra)
1 1/3 cups 1% low fat milk
1 1/4 cups Parmesan cheese
2 tablespoons 1/3 less fat cream cheese
1/2 teaspoon salt
8 ounces fettuccine, cooked and drained
2 teaspoons chopped flat leaf parsleyFreshly ground black pepper


Melt butter in a saucepan over medium heat. Add garlic and cook just till fragrant, about a minute, stirring frequently. Stir in flour, then gradually whisk in milk, stirring constantly till mixture thickens. Add 1 cup of the Parmesan, cream cheese and salt, stirring till cheese melts. Add hot pasta and toss. Serve with a sprinkle of the remaining Parmesan, flat leaf parsley and black pepper to taste.

Serves 4

** You can added grilled chicken chunks for Chicken Fettuccine Alfredo **

Shared by Debbie McLean Warner