12 ounces fettuccine noodles
1-2 tbsp. olive oil
4 cloves garlic, minced
3 tbsp. flour
1 cup chicken broth or veggie stock
1 cup reduced fat milk
3/4 cup freshly-grated parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper
chopped fresh parsley
1. Cook pasta al dente according to package directions, in generously salted water.
2. Meanwhile, heat olive oil in a large sauté pan over medium heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Sauté for an additional 30 seconds to 1 minute to cook the flour, stirring constantly.
3. 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 just until cheese is melted.
4. Drain pasta, then immediately add pasta to the sauté pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.