Thursday, October 7, 2010



1 onion, chopped
1 clove garlic, minced
2 tsp vegetable oil
2 cups skim milk
1 cup chicken broth
3 tbsp flour
½ tsp salt
¼ tsp pepper
½ cup grated Parmesan cheese
16 oz dry fettuccine pasta

I n a medium saucepan, heat oil over medium heat. Add onions and garlic, and sauté until golden brown. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese. Meanwhile, cook pasta in boiling water. Continue cooking until the past is al dente. Drain the pasta and transfer to a large bowl. Toss with sauce. Serve
From Winco Foods

This one is a great tasting light recipe.   I really do prefer this over the super creamy fat filled alfredo sauces.

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