Skinny Fettuccine Alfredo

Rachel Ray's healthy take on alfredo pasta

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  ounces fettuccine, cooked according to package
• 2  tablespoons extra virgin olive oil
• 2  garlic cloves, finely chopped
• 1  tablespoon  chopped fresh sage
• 2  tablespoons flour
• 1  cup fat free chicken broth
• 1⁄2 cup milk
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon nutmeg
• 3⁄4 cup  grated parmesan cheese

Directions

1. In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and sage and cook 1 to 2 minutes,.
2. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower heat and simmer, stirring gently about 3 minutes until thickened.
3. Pour sauce over cooked fettuccine and stir in parmesan. Serve with additional parmesan and sage sprinkled on top.