Fettuccine Alfredo


1 tablespoon margarine 2 cloves garlic, minced 1 tablespoon all-purpose flour 1 1/3 cups skim milk 4 tablespoons non-fat cream cheese 2 tablespoons light cream cheese 1 1/4 cups freshly grated parmesan cheese, divided 4 cups hot cooked fettuccine 3 tablespoons chopped fresh parsley freshly ground pepper to taste


Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook, stirring constantly, 8 minutes or until thickened and bubbly. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts. Pour cheese mixture over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup parmesan cheese, fresh parsley, and pepper.


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