Fettuccine Alfredo
 

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.