Fettuccine Alfredo done LIGHT!

An Italian favorite with 1/2 the fat and 1/2 the calories. You always want to watch your portion size when it comes to pasta, so break out the measuring cup after you make it to measure exactly how much you are eating. If you still think you are hungry after, drink a full glass of water and wait 10 minutes. Chances are, you will be very satisfied with the cup you ate and it will make that much more left-overs! Enjoy!

Ingredients

• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 tablespoon all-purpose whole wheat flour
• 1 1/3 cups skim milk
• 1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
• 2 tablespoons fat free cream cheese
• 1/2 teaspoon salt
• 4 cups hot cooked WHOLE WHEAT fettuccine (8 ounces uncooked pasta)
• 2 teaspoons chopped fresh flat-leaf parsley
• Cracked black pepper
• grilled chicken pieces (optional)

Preparation

Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately