- Cooking Time:
- Preparation Time:
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/3 cups 1% low-fat milk
- 1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
- 2 tablespoons 1/3-less-fat cream cheese
- 1/2 teaspoon salt
- 4 cups hot cooked fettuccine (8 ounces uncooked pasta)
- 2 teaspoons chopped fresh flat-leaf parsley
- Cracked black pepper
- Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.
NotesI love the flavor of this recipe. My only complaint with it is that if you do not eat it right away it thickens. I had made it before and it thickened very fast. This time I tried solving the problem by adding in a bit milk right before I tossed the pasta with the sauce. I think it helped but it got ate so fast there was not really much time for it to thicken. I used whole wheat Rotini noodles and seasoned my chicken with Penzey's "Pasta Sprinkle".
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