- 1 box Dreamfields fettucini pasta
- 1 Tbsp. extra virgin olive oil
- 4 gloves of garlic, minced
- 2 cups of skim milk
- 1 cup of chicken broth
- 4 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup grated low-fat Parmesan cheese
Begin by cooking the fettucini 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 small 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 Tbsp. 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 fettucini noodles and garnish with parsley if desired. Enjoy!