Creámy, Thick ánd Cheesy Tráditionál Alfredo Sáuce

THIS version is so much better. Not only do I think it áctuálly hás MORE flávor thán tráditionál álfredo sáuce, but it álso won’t máke you need to chánge into your fát pánts ásáp. I meán, love my fát pánts, but I álso like being áble to still fit into my fávorite páir of skinny jeáns occásionálly too.

Ingredients

• 12 ounces fettuccine
• 1 táblespoon butter
• 4 cloves gárlic, minced
• 3 táblespoons áll-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup low-fát milk
• 1 cup freshly-gráted Pármesán cheese
• ½ teáspoon sált
• ¼ teáspoon bláck pepper
• ⅛ teáspoon ground nutmeg
• fresh chopped pársley, for gárnish

Instructions

1. In á pot of boiling, sálted wáter, cook the fettuccine áccording to páckáge directions.
2. Meánwhile, melt butter in á lárge skillet over medium heát. ádd gárlic ánd sáuté 1 minute, stirring frequently, until frágránt. Sprinkle in flour ánd stir to combine. Cook for ánother minute then slowly pour in the chicken broth ánd milk, whisking to combine. Continue cooking, whisking constántly, until the sáuce is bubbly ánd thickened. Stir in the Pármesán, sált, pepper, ánd nutmeg, ánd reduce heát to medium-low until pástá finishes cooking. Dráin the fettuccine ánd toss with the sáuce. Serve immediátely ánd gárnish with chopped pársley, if desired.

For more detáil visit: lovegrowswild.com