Foto: RecipeGirl
Ingredients
- 1 tablespoon salted butter
- 2 teaspoons extra virgin olive oil
- 4 medium garlic cloves, (minced)
- 3 tablespoons all purpose flour
- ¼ to ½ teaspoon red pepper flakes ((as desired))
- One 12-ounce can evaporated skim milk, (warmed)
- ½ cup nonfat milk, (warmed)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (more or less) chicken broth or additional milk, (for thinning (as needed))
- 16 ounces fettuccine noodles, (cooked according to package directions)
- 2 cups cooked chicken, (cut into bite sized pieces)
- optional add-ins: cooked and crumbled bacon, chopped tomato, peas
Steps
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In a medium saucepan, heat the butter and oil over medium heat. Add the garlic and cook until it is fragrant and lightly browned, about 1 minute. Whisk in the flour and red pepper flakes and stir until flour is lightly browned.
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Very gradually add the warmed evaporated milk, whisking it into the flour a little at a time. Add the other milk too. Heat the mixture until boiling, whisking constantly (as you whisk, the flour will begin to dissolve into the warmed liquid).
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Turn down the heat to a simmer and whisk in the cheese, salt and pepper. Continue to simmer, stirring often, until the sauce has thickened a bit (it will thicken more upon standing too). If it happens to become too thick, just thin it out a little with some chicken broth or more milk
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Place hot pasta in a large serving dish. Pour sauce over and add chicken. Toss together until everything is coated with the sauce. Add salt and pepper, as desired. Add optional add-ins of bacon, tomato and/or peas, as desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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