Skinny Alfredo

I've cooked a fair amount of homemade alfredo in my day - some good and some bad, but I think I've found my favorite recipe for it thus far. And do you want to know what's even better? It's low calorie too! That makes it sure to be a family favorite in our house.

I found this delicious recipe at Eat Yourself Skinny and am I ever glad I did. We've had it twice in the last week or so and it serves up some great leftovers as well. Try it out yourself!

Ingredients:

• 1 13.25 oz. box of pasta (I like that Dreamfields Penna Rigate)
• 1 Tbsp. extra virgin olive oil
• 4 cloves of garlic, minced
• 2 cups of skim milk
• 1 cup of chicken broth
• 4 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup grated low-fat Parmesan cheese

Directions:

1. Cook the pasta according to the directions on the box. 
2. In the meantime, heat olive oil over medium-low heat in a medium saucepan.
3. Add garlic and saute until golden brown.
4. In a small saucepan, stir together milk, chicken broth, 3 Tbsp. flour (save the other Tbsp. for later), salt, and pepper over low heat until smooth and thick. Stir into garlic.
5. Continue to cook over medium-low heat, stirring frequently until the sauce is thick. 
6. Add the last Tbsp. of flour for additional thickness and stir in with Parmesan cheese.
7. When sauce is to the desired thickness (remember it will get thicker as it cools), pour over pasta noodles.

I was very surprised at how much flavor was present for how healthy this meal really was. Hope you enjoy it just as much as I did!

-Sarah