Garlic Parmesan Mozzarella Alfredo (Skinny!)

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January 09, 2019

Garlic Parmesan Mozzarella Alfredo (Skinny!)

INGREDIENTS

• 1 lb fettuccine or pasta of choice


• 2 tablespoons olive oil


• 6 garlic cloves, minced


• 1/4 cup all-purpose flour


• 1 1/2 cups low sodium chicken broth


• 1 1/2 cups lowfat milk


• 1 tsp EACH onion pwdr, dried basil dried parsley


• 1/2 teaspoon salt


• 1/4 -1/2 teaspoon black pepper


• 1/4 teaspoon red pepper flakes


• 1/2 cup freshly grated Parmesan cheese


• 3/4 cup shredded mozzarella cheese

INSTRUCTIONS

1. Cook pasta al dente according to package directions, in generously salted water.


2. Meanwhile, heat olive oil in medium saucepan over medium-low heat. Add the garlic and sauté for 30 seconds. Sprinkle in flour and cook while stirring for 3-5 minutes, or until raw flour smell is gone, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and continue to simmer until slightly thickened, stirring occasionally.


3. Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. As soon as cheese is melted, remove from heat.


4. When pasta is al dente, drain and immediately combine with Alfredo sauce, stirring until well combined. Taste and season with additional salt, pepper and/or red pepper flakes to taste.


5. Top with fresh parsley (optional).

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