Skinny Fettuccine Alfredo
- 6 ounces uncooked fettuccine
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 tablespoon all purpose flour
- 3/4 cup low sodium chicken broth
- 3/4 cup 1% milk
- 1/4 cup Parmesan cheese grated
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- chopped parsley for garnish if desired
Boil pasta in salted water until al-dente per package instructions.
Meanwhile, add olive oil and garlic to a large saute pan. Cook for 1 minute.
Whisk in flour and cook an additional minute stirring constantly.
Slowly pour in the chicken broth and milk and bring to a simmer. Cook until thickened 3-5 minutes, stir frequently.
Take off the heat and stir in Parmesan cheese.
Toss the sauce with cooked pasta and drizzle with lemon juice. Season with salt and pepper and serve immediately with parsley for garnish if desired.