Ingredients
2 1/2 cups low fat milk
4 ounces low fat cream cheese
3 Tablespoons flour
1 teaspoon salt
1 Tablespoon butter
3 teaspoons minced garlic
2/3 cup grated Parmesan cheese
2-3 boneless skinless chicken breasts (cooked and sliced)
8 ounces fettuccine pasta (cooked)
1 bunch fresh parsley (for garnish)
Directions
Place milk, cream cheese, flour and salt in a blender and blend until smooth.
In a skillet over medium heat, melt butter and saute garlic for 1 minute.
Add milk mixture to the pan and stir constantly for 3-5 minutes or until it begins to simmer.
Continue stirring over heat for a few minutes until sauce reaches desired thickness.
Add cheese and cooked chicken and toss together.
Pour over prepared pasta and serve.
Garnish with fresh parsley, if desired.