Homemade Skinny Fettuccine Alfredo
- Yield 4
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Homemade Skinny Fettuccine Alfredo is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 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)
Method
Leave pasta al dente according to package directions, in generously-salted water.
While that cooks, heat olive oil (or melt butter) in a large saute pan over medium-a hot burner. Tip in garlic and saute one minute, stirring occasionally, until fragrant. Scatter with flour, and stir to combine. Cook for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth. Beat in milk, and bring the mixture to a let it bubble gently. Let cook for an additional minute until thickened, then mix in Parmesan cheese, salt and pepper until the cheese melted. Lower heat to medium-low until pasta is cooked.
Tip off pasta, then immediately add pasta to the saute pan with alfredo sauce. Turn to combine. Plate topped with chopped fresh parsley if desired.
