2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheeseToss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
To make Chicken Fettucini Alfredo, I grilled some chicken that I had seasoned with Salt and Pepper (about 3 breasts), and cooked up some fettucini (1 box). After draining the pasta, I toss with a little olive oil just to keep it from sticking. Then I cut the chicken into bite size pieces, or you could do strips, I tossed it all together in a big bowl. I don't cook with much salt, or use much salt. But I will say for this recipe I added both salt and pepper to my plate.
The family all loved it. Even my picky eater. :D