I have a love-hate relationship with alfredo sauce. I love to eat it but then I hate the guilt that comes with eating it! This recipe solves that problem as it does away with the guilt. How? This recipe does away the heavy cream and cream cheese that you'll find in many recipes. Not to worry, this lower-fat and lower-calorie remake does not degrade the taste. You'll swear you're eating the real thing!
- 1 Tablespoon olive oil
- 4 garlic cloves, minced
- 3 Tablespoons flour
- 1 Cup low sodium chicken broth
- 1 Cup low-fat milk
- 1/2 Teaspoon salt
- 1/4 Teaspoon ground nutmeg
- 1/8 Teaspoon ground white pepper
- 3/4 Cups grated Parmesan cheese
Heat olive oil in a medium pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Reduce heat to low-medium. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, salt, nutmeg, and pepper and bring the mixture to a simmer. Cook for an additional minute until thickened, then stir in Parmesan cheese until melted. Remove from heat; the sauce will continue to thicken.
Toss pasta, vegetables, or chicken with sauce.