Maybe I just haven't found the right brand or type of canned bought-from-the-store alfredo sauce, but every kind I've tried just doesn't taste all that good. It's either too strong, too thin, not enough flavor or too "fake" of a flavor. So when I ran across this recipe that was quick, easy, fairly healthy and absolutely delicious, I was thrilled! This sauce is garlicky and flavorful yet has a very light and creamy taste that is perfect over pasta, vegetables or even as a dipping sauce for breadsticks or pizza. It takes about 20 minutes from start to finish so it's ready to go by the time you finish preparing the rest of your meal! Even better, you can make it ahead of time and refrigerate it. When ready to use, just reheat the sauce and add a little milk until the right consistency is reached. It also makes a great freezer meal poured over some pasta with a little diced chicken and vegetables. I've got a big pan in the freezer just waiting to be used after little Grant arrives in the next few days (hopefully!) :) (Recipe and picture from Our Best Bites)
- 2 cups low-fat milk
- 1/3 cup (3 oz.) low-fat cream cheese
- 2 Tbsp. flour
- 1 tsp. salt
- 1 Tbsp. butter
- 3 cloves garlic
- 1 cup freshly grated Parmesan cheese (pregrated Parmesan cheese still tastes fine, but the sauce will be lumpy)
Once the sauce has started to thicken, remove from heat. Whisk in the cheese and immediately cover the pan. Allow the sauce to stand for at least 10 minutes before using. It will continue to thicken upon standing. Serve immediately.
My favorite way to use this is over some whole wheat pasta with diced chicken, mushrooms and sun-dried tomatoes for a little twist on the flavor!