THE BEST SKINNY FETTUCCINE ALFREDO

INGREDIENTS:

• 12 ounces fettuccine (or any pasta shape)
• 1 Tablespoon extra virgin olive oil or butter
• 4 cloves garlic, pressed or finely-minced
• 3 Tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup low-fat milk (I used 1%)
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• (optional toppings: chopped fresh parsley, extra Parmesan)

DIRECTIONS:

• Cook pasta al dente according to package directions, in generously-salted water.Meanwhile, heat olive oil (or melt butter) in a large saute pan over medium-high heat.
• Add garlic and saute one minute, stirring occasionally, until fragrant. 
• Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
• 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 until the cheese melted. 
• Reduce heat to medium-low until pasta is cooked.Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. 
• Serve topped with chopped fresh parsley if desired.

Source : https://www.gimmesomeoven.com/skinny-fettuccine-alfredo-recipe/