Fettuccini Alfredo - Light Edition - cooking recipe

Ingredients

12 ounces fettuccine pasta, dry
2 tablespoons butter
1 -2 garlic clove, minced
1 1/2 cups 2% low-fat milk (or I have used skim)
1 1/2 tablespoons all-purpose flour
1/3 cup parmesan cheese, grated (real is better)
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup low-fat sour cream
1 -2 cup shrimp or 1 -2 cup chicken

Preparation

Cook fettuccine. Drain and return to pot.
While you are cooking the pasta, prepare the sauce. Melt butter in a medium saucepan over medium heat.
Add garlic and saute for 1 minute.
Mix the milk and flour together until smooth. Add to garlic.
Increase heat to medium high. Cook and stir until it is bubbling and thickened. 4 - 5 minutes.
Reduce heat to low. Stir in Parmesan cheese, basil, salt and pepper. Cook for 1 -2 minutes, until cheese is melted.
Stir in chicken or shrimp and sour cream.
Cook until heated through.
Pour sauce over fettuccine and toss to coat.
Enjoy!