Skinny Fettuccine Alfredo
Creamy, tacky pasta this is light on energy however large on taste! This skinny Fettuccine Alfredo is prepared in below 20 mins and tastes every bit as delicious as traditional Alfredo sauce !
It's been far too lengthy on account that I’ve given you a new pasta recipe to try. What could be more scrumptious than a huge bowl of smooth noodles bathing in a superb creamy, thick and cheesy, mouth-watering Alfredo sauce? guy, I simply love these things.
INGREDIENTS :
- 12 ounces fettuccine
- 1 tablespoon butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup low-fat milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- fresh chopped parsley, for garnish
- 1 cup freshly-grated Parmesan cheese
INSTRUCTIONS :
- In a pot of boiling, salted water, cook the fettuccine according to package directions.
- Meanwhile, melt butter in a large skillet over medium heat. Add garlic and sauté 1 minute, stirring frequently, until fragrant. Sprinkle in flour and stir to combine. Cook for another minute then slowly pour in the chicken broth and milk, whisking to combine. Continue cooking, whisking constantly, until the sauce is bubbly and thickened. Stir in the Parmesan, salt, pepper, and nutmeg, and reduce heat to medium-low until pasta finishes cooking. Drain the fettuccine and toss with the sauce. Serve immediately and garnish with chopped parsley, if desired.
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