Ingredients20 m servings 123
- Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
- Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.
Per Serving: 123 calories; 7.4 6.2 7.9 13 531 Full nutrition
ReviewsRead all reviews 13
This was pretty good. I used olive oil instead of grape seed oil (although grape seed oil would have been fine) It makes a fairly thin sauce but once tossed with the pasta it thickened up. (Mi...
This is such a versatile recipe ! It always comes out creamy and flavorful. You can use any oil you would like. Any mix of hard cheese. Great meal for when the family comes over ! Or a week nigh...
So good! Used 1/2 cup fat free milk and 1/2 cup heavy whipping cream instead of 1 cup fat free milk instead :)
I substituted 2 T of butter and used 2 T flour and used 4 cloves of garlic. Served over cheese ravioli and broccoli. YUM!
Quite yummy and flavorful! Fit into my calorie regime perfectly. I used vegetable stock instead of chicken just cause that's what I had open. Probably even better with chicken. Will definitely k...
I used the serving option to calculate for 60 people. I made the sauce and added it to cooked chopped up chicken and spaghetti for our church dinner. I had to do this 4 times to make enough to f...
I substituted a few items out; Butter instead of Oil, Almond Milk rather than Low Fat Milk, and Mozzarella instead of Parmesan. ( I did add an extra Tbs of flour) And it turned out amazing!!!!!
I would omit the salt because the cheese is salty enough. I thought the sauce was a little thin, but it worked well when mixed into my recipe. It's essential to use a good quality cheese - the...