· 1 (9 oz) package refrigerated fresh fettuccine
· 2 chicken breasts
· 1tsp minced garlic
· 1tbsp all-purpose flour
· 1 cup low-fat milk
· 2/3 cup (about 2 ½ oz) grated cheese (any kind)
· ½ tsp salt
· 2tsp chopped fresh parsley
· ½ tsp freshly ground black pepper
Cook pasta according to package directions, omitting salt. Drain in a colander over a bowl, reserving ¼ cup cooking liquid.
While pasta cooks, cook chicken pieces in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove from pan, reserving drippings. Add garlic to drippings in pan; sauté one minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook two minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved ¼ cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with parsley and pepper and serve with chicken.