1/3 cup (3 oz) 1/3-less-fat cream cheese (room temp)
2 Tbsp flour
1 tsp salt
dash of grated nutmeg
1 Tbsp butter
2-3 garlic cloves
1 cup grated Parmesan cheese
sliced, grilled chicken
Place milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, being sooo careful not to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now. When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
This recipe (thanks to Our Best Bites) is phenomenal! I like the flavor of alfredo sauce, but it is way too rich for me in it's true form. This tastes EXACTLY like the alfredo sauce that we all know and love...minus the coat your tongue richness. The only thing I altered from the original recipe was that I added a little nutmeg (a must in cream sauces) and used a little less garlic. This would make an amazing pasta primavera if steamed vegetables were added.