You can modify this
dish very easily – this recipe is the core of the dish. Then you can top
this dish with other items such as prosciutto and peas, cooked salmon and
asparagus, cooked chicken and sun-dried tomatoes. Use your imagination and
taste buds!
2 Tablespoon Roasted Garlic Olive Oil
2 Tablespoon all-purpose flour
2 2/3 Cups Skim milk
4 Tablespoons light cream cheese
2 1/4 cups parmesan cheese, divided
1 package of Fettuccine, cooked according to package directions
2 teaspoons fresh parsley, chopped (optional but nice)
ground pepper, to taste
Heat Roasted Garlic Olive Oil over high to medium-high heat. Stir in flour
with whisk.
Gradually add 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 2-3 minutes. Add 2 cup Parmesan cheese, stirring
constantly until parmesan cheese melts. ** note if you’re adding other
cooked ingredients, add at this time and coat with sauce.
Pour Over hot cooked fettuccine and toss well to coat. Top with remaining
1/4 cup parmesan cheese, chopped parsley and pepper to taste.
