INGREDIENTS
12 oz
fettuccine (or any pasta shape)
1 tbsp
extra virgin olive oil or butter
4 cloves
garlic, pressed or finely-minced
3 tbsp
all-purpose flour
1 cup
chicken stock
1 cup
low-fat milk (I used 1%)
3/4 cup
freshly-grated Parmesan cheese
1/2 tsp
salt
1/4 tsp
black pepper
(optional toppings: chopped fresh parsley, extra Parmesan)