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Print this Recipe    Alfredo 13

Fettuccine Alfredo
4 SERVINGS:

1 tablespoon margarine
2 small cloves garlic, minced
1 tablespoon all-purpose flour
1-1/3 cups skim milk
2 tablespoons light process cream cheese product
1-1/4 cups (2-1/2 ounces) grated fresh Parmesan cheese, divided
4 cups hot cooked fettuccine, cooked without salt or fat
2 teaspoons chopped fresh parsley
Freshly ground pepper

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 8 minutes or until thickened and bubbly,
stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1
cup Parmesan cheese, stirring constantly until it melts. Pour over
hot cooked fettuccine; toss well to coat. Top with remaining 1/4
cup Parmesan cheese, fresh parsley, and pepper. Yield: 4 servings
(serving size: 1 cup).

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