Fettuccini Alfredo - Light Edition

• 12 ounces fettuccine pasta, dry
• 2 tablespoons butter
• 1 -2 garlic clove, minced
• 1 1/2 cups 2% low-fat milk (or I have used skim)
• 1 1/2 tablespoons all-purpose flour
• 1/3 cup parmesan cheese, grated (real is better)
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup low-fat sour cream
• 1 -2 cup shrimp or 1 -2 cup chicken

1. Cook fettuccine. Drain and return to pot.
2. While you are cooking the pasta, prepare the sauce. Melt butter in a medium saucepan over medium heat.
3. Add garlic and saute for 1 minute.
4. Mix the milk and flour together until smooth. Add to garlic.
5. Increase heat to medium high. Cook and stir until it is bubbling and thickened. 4 - 5 minutes.
6. Reduce heat to low. Stir in Parmesan cheese, basil, salt and pepper. Cook for 1 -2 minutes, until cheese is melted.
7. Stir in chicken or shrimp and sour cream.
8. Cook until heated through.
9. Pour sauce over fettuccine and toss to coat.
10. Enjoy!

pasta, butter, garlic, milk, flour, parmesan cheese, dried basil, salt, pepper, lowfat sour cream, shrimp

Taken from www.food.com/recipe/fettuccini-alfredo-light-edition-245737 (may not work)