Skinny Fettucini Alfredo

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Wheat flour

  White, bread, enriched

  3 tbsp or 26g

• Chicken broth soup

  Low sodium, canned

  1 cup or 240g

• Parmesan cheese

  Grated

  ¾ cup or 75g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

Directions

1. Cook pasta al dente according to package directions, in generously salted water. Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta reaches al dente. Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

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