Skinny Fettuccine Alfredo

• 6 ounces, weight Uncooked Fettuccine
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1 Tablespoon All-purpose Flour
• 3/4 cups Low Sodium Chicken Broth
• 3/4 cups 1% Milk
• 1/4 cups Parmesan Cheese, Grated
• 1 teaspoon Lemon Juice
• 18 teaspoons Salt
• 18 teaspoons Pepper
• Fresh Parsley For Garnish (optional)

1. Boil pasta in salted water until al dente, per package instructions.
2. Meanwhile, add olive oil and garlic to a large saute pan.
3. Cook for 1 minute.
4. Whisk in flour and cook an additional minute, stirring constantly.
5. Slowly pour in chicken broth and milk and bring to a simmer.
6. Cook until thickened, 35 minutes, stirring frequently.
7. Take off heat and stir in Parmesan cheese.
8. Toss sauce with cooked pasta and drizzle with lemon juice.
9. Season with salt and pepper and serve immediately, garnished with fresh parsley, if desired.

fettuccine, olive oil, garlic, allpurpose, chicken broth, milk, parmesan cheese, lemon juice, salt, pepper, parsley

Taken from tastykitchen.com/recipes/main-courses/skinny-fettuccine-alfredo/ (may not work)