4 cups hot cooked fettuccine (cooked without salt or fat)
2 teaspoons chopped fresh parsley
Freshly ground pepper
How to Make It
Melt margarine in a saucepan over medium heat. Add minced garlic, and saut 1 minute. Stir in flour. Gradually add skim 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 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts.
Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper.
This was delicious. The best alfredo sauce I've ever made-tastes like what you'd get at a restaurant. I used 1% milk and neufchatel cream cheese, added some grilled chicken and broccolli which I steamed in the top of the pot that I cooked the pasta in. Delicious meal my whole family loved. Could skip the last 1/4 cup of parmesean cheese to cut calories even further as it was plenty rich and cheesy before the addition. Will make again!