Fettuccini Alfredo

• 12 oz fettuccini
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 3 tbsp all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 3/4 cup Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 20 spinach

1. Cook pasta according to package directions, in generously salted water.
2. Heat olive oil in a large saute pan over medium-high heat.
3. Add your garlic and spinach, saute one minute, stirring occasionally
4. Sprinkle with flour, and stir to combine.
5. Saute for an additional minute to cook the flour, stirring occasionally.
6. Slowly add chicken broth, whisking to combine until smooth.
7. Whisk in milk, and bring the mixture to a simmer
8. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted
9. Reduce heat to medium-low until pasta reaches is to desired texture.
10. Drain pasta, then immediately add pasta to the saute pan with alfredo sauce.
11. Toss to combine.
12. Serve topped with chopped fresh parsley if desired.

fettuccini, olive oil, garlic, flour, chicken broth, milk, parmesan cheese, salt, black pepper, spinach

Taken from cookpad.com/us/recipes/342913-fettuccini-alfredo (may not work)