SERVES 4
In this dish we replaced the heavy cream with low-fat milk. You may also want to consider using a low-carb or low-calorie pasta.
1 pound fettuccine, or favorite noodles
2 tablespoons unsalted butter
2 large garlic cloves, minced
2 tablespoons all-purpose flour
1 cup unsalted chicken stock
1 cup skim or low-fat milk
1 cup grated Parmesan cheese
Kosher salt
White pepper
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped basil
Additional Parmesan, for garnish
Additional herbs, for garnish
Prepare pasta noodles according to package instructions. Drain. Stir in 1 tablespoon butter to prevent noodles from sticking together, and keep warm.
In a large saucepan over medium to low heat, heat remaining butter. Add garlic and cook, stirring, for one minute—do not allow to brown or burn. Sprinkle in flour and continue to stir for an additional minute. Slowly whisk in chicken broth and milk, and continue whisking until sauce thickens. Reduce heat and stir in cheese. Add salt, pepper and herbs. Add noodles to sauce and toss well to combine. Serve and garnish with additional cheese and herbs.
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