I LOVE Alfredo. MM mm.

Skinny Fettuccine Alfredo

inspiration: Rachel Ray

Ingredients

• 8 oz whole wheat fettuccine
• 2 T EVOO
• 2 cloves garlic, finely chopped
• 1 T fresh sage, chopped
• 2 T gluten-free flour OR white flour
• 1 c chicken broth
• 1/2 c milk
• 1/4 tsp pepper
• 1 pinch nutmeg
• 3/4 c parmesan, grated
• 1-2 chicken thighs
• 1 head broccoli, chopped
• 6 mushroom, sliced 
• 1/2 c pine nuts

Directions

1. Coat a frying pan with olive oil, place chicken in pan, and season with salt, white pepper, text joy seasoning or seasoned salt. Cook through. Remove chicken and transfer to a large serving bowl. Add mushrooms to the pan. Add more oil if necessary. Cook until softened. Add mushrooms to chicken.
2. Steam broccoli and add to chicken and mushrooms.
3. In a pot of boiling, salted water, cook the pasta according to package directions. Drain and add to chicken and veggies.
4. Meanwhile, in a medium saucepan, heat the EVOO over medium-low heat. Add the garlic and chopped sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
5. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
6. Pour the sauce over the pasta mixture and toss. Stir in 3/4 cup parmesan. Top with the sage leaves and more parmesan.