1 box Dreamfields fettuccine pasta
1 Tbsp. olive oil
4 gloves of garlic, minced
2 cups fat-free milk
1 cup 99% fat-free chicken broth
4 Tbsp. all-purpose flour, divided
½ tsp. salt
¼ tsp. black pepper
½ cup grated low-fat Parmesan cheese
Begin by cooking the fettuccine noodles per the box directions. I prefer mine cooked al dente.
In a medium saucepan, heat olive oil over medium heat. Add garlic and saute until golden brown.
In a smaller saucepan, stir together milk, chicken broth, 3 Tbsp. flour (save 1 Tbsp. of flour for later), salt and pepper over low heat until smooth and thick. Stir into garlic. Continue to cook over medium low heat, stirring frequently, until the sauce is thick.
Add the last tablespoon of flour (for additional thickness) and stir in with Parmesan cheese. Cover and let sit for a few minutes so that the sauce thickens up even more. Pour over fettuccine noodles and garnish with parsley if desired.
Serving Size: 1 cup • Calories: 301 • Fat: 5.4 g • Carbs: 52.3 g • Fiber: 5.9 g • Protein: 14.4 g