Lunch: Skinny Alfredo

Recipe by Lindsay Funston Have your carbs and eat them, too with this lightened-up take on alfredo.

Ingredients

12 oz. whole-wheat linguine
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
3 tbsp. all-purpose flour
1 c. low-sodium chicken broth
3/4 c. low-fat milk
1/2 c. grated Parmesan
Freshly ground black pepper
Dried or fresh parsley, for garnish

Instructions

In a large pot of salted boiling water, cook linguine according to package directions until al dente. Drain.
Meanwhile, in a large skillet over medium heat, heat olive oil. Add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, then pour in chicken broth and milk. Whisk to combine and add Parmesan. Let cook until thickened, about 4 to 5 minutes. Season with black pepper.
Add linguine to skillet and toss until fully coated. Garnish with parsley and serve.

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