Ingredients
12ozfettuccine,or any pasta shape
1tbspextra virgin olive oil,or butter
4garlic cloves,pressed or finely-minced
3tbspall-purpose flour
1cupchicken stock
1cuplow-fat milk,like 1% milk
¾cupParmesan cheese,freshly-grated, plus more for topping
½tspsalt
¼tspblack pepper
fresh parsley,chopped, optional
Preparation
Cook the pasta to al dente according to package directions in pot of generously-salted water.
Heat the olive oil in a large sauté pan over medium-high heat.
Add the garlic and sauté for 1 minute, stirring occasionally, until fragrant.
Sprinkle with flour, and stir to combine.
Sauté for an 1 minute to cook the flour, stirring occasionally.
Slowly add the chicken broth, whisking to combine until smooth.
Whisk in the milk, and bring the mixture to a simmer.
Let cook for an additional 1 minute until thickened, then stir in the Parmesan cheese, salt, and pepper, until the cheese melted.
Reduce heat to medium-low until the pasta is cooked.
Drain the pasta, then immediately add pasta to the sauté pan with the alfredo sauce.
Toss to combine.
Serve topped with chopped fresh parsley and parmesan cheese, and enjoy!
