Fettuccini Alfredo
- Number of Servings: 4
Ingredients
1 tbsp Extra Virgin Olive Oil 4 clove Garlic 3 serving Flour - White1 cup Chicken stock1 cup Milk, nonfat 3/4 cup Parmesan Cheese, grated 8 oz Fettuccini 1/2 tsp basil1/2 tsp parsleySalt and pepper to taste
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 reaches al dente.
Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
Serving Size: 4 equal dishes
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 reaches al dente.
Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
Serving Size: 4 equal dishes
Nutritional Info Amount Per Serving
- Calories: 383.7
- Total Fat: 10.9 g
- Cholesterol: 17.9 mg
- Sodium: 461.3 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 2.2 g
- Protein: 19.2 g
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