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Garlic Parmesan Mozzarella Alfredo


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Simple and classic Fettuccine Alfredo.  Add this link to your list of keepers!


Garlic Parmesan Mozzarella Alfredo     Garlic Parmesan Alfredo


  • 1 pound fettuccine or pasta of your choice
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1/4 cup all purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups low fat milk
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 cup shredded mozzarella cheese


  1. Cook pasta al dente according to the package directions.
  2. Meanwhile, heat olive oil in medium saucepan over medium-low heat.  Add the garlic and saute for 30 seconds.  Sprinkle in the flour and cook while stirring for 3-5 minutes or until the raw flour smell is gone.  Turn the heat to low.  Slowly whisk in chicken broth, then milk, stirring constantly until smooth.  Turn heat to medium high and bring the sauce to a simmer.  Stir in the spices and continue to simmer until slightly thickened, stirring occasionally.
  3. Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted.  as soon as the cheese is melted, remove from heat.
  4. When pasta is al dente, drain and immediately combine with Alfredo sauce, stirring until well combined.  Taste and re-season.
  5. Top with fresh parsley.  Serve.


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Categories : Main Courses

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