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This is a really good, low fat, all purpose sauce that is perfect over veggies like broccoli or cauliflower, over cooked chicken breasts or fish, or tossed in some pasta.
- Ready In:
- 1⁄3 cup flour
- 3 cups low-fat milk (1%)
- 1⁄4 teaspoon ground nutmeg
- 3⁄4 cup grated parmesan cheese
- 1 teaspoon butter
- In a medium, heavy saucepan, whisk flour to remove any lumps.
- Gradually add 1 cup milk, whisking until smooth.
- Add remaining milk and the nutmeg.
- Whisk over medium heat until thickened and comes to a boil, about 4 minutes.
- Remove from heat and stir in Parmesan and butter.
- Season to taste.
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I used this over a parmesan - crusted chicken recipe, and found it AMAZING! I made triple the recipe, thinking it wouldn't be enough, but had plenty left over for many nights later. It goes with many dishes, and always tastes great by itself, having it again tonight as a pasta! Even my Saucier boyfriend loved it! :) thank you so much for this recipe!Reply
Made this tonight and it was great! I added 1 tsp low sodium chicken broth powder to it. I used this sauce to make a pasta dish using ziti, shredded chicken breasts and spinach. It was a lovely meal and my 4 year old even cleaned his plate. I will be making this again. Thanks for a lower fat alternative to Alfredo Sauce.Reply
I CANNOT thank you enough for this recipe! I am a vegetarian & won't be eating turkey for Thanksgiving this year!! I enjoy pasta once in awhile & had this recipe tucked away. Tried it today as a "test run" & it was fabulous, easy & will hopefully taste wonderful tomorrow w/ some whole wheat spag. I used Zaar to make 1/2 cup of this recipe. Added italian seas, garlic powder, butter buds & skim milk. It thickened just fine (something I was worried about) & found the directions so helpful. I hope to use the extra sauce on tomorrow's potatoes or green beans!1Reply
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