Light Alfredo

Ok, no, this was not an exact replica of what you get in the Italian restaurant, but for about 250 calories versus 1000 calories for one serving, it was pretty good! I added chicken to mine too.

Ingredients:

• 1/2 onion, chopped
• 1/2 clove garlic, minced
• 1 teaspoon vegetable oil
• 1 cup skim milk
• 1/2 cup chicken broth
• 1 tablespoon and 1-1/2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
• 1/2 pound dry fettuccine pasta
• 1/2 (16 ounce) package frozen broccoli florets

1. In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
2. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
3. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
4. Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.