When I was planning our menu for the week my husband and I decided to stay home for Valentine’s Day dinner but to go out to Seattle during the day. My husband requested Fettuccine Alfredo with chicken. I had to hunt a bit but I ended up finally going with my old stand by, Cooking Light. Cooking Light has yet to fail me!
This recipe came together quite quickly and I love that I had almost all of the ingredients on hand. The sauce turned out a bit thick when I added the Parmesan cheese, so I thinned it down with a little more milk. My husband and I loved this recipe and were surprised at how much it tasted like something you would get in a recipe. My husband loved the consistency of the sauce too. We paired this with a fabulous bottle of Barefoot Pinot Grigio.
- 1 tablespoon margarine
- 2 small cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/3 cups skim milk
- 2 tablespoons light process cream cheese
- 1 1/4 cups freshly grated Parmesan cheese, divided
- 4 cups hot cooked fettuccine (cooked without salt or fat)
- 2 teaspoons chopped fresh parsley
- Freshly ground pepper
Melt margarine in a saucepan over medium heat. Add minced garlic, and saut 1 minute. Stir in flour. Gradually add skim milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly.
Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts.
Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper.