Linguine Alfredo

from The Weight Watchers New Complete Cookbook

1 Tbsp butter (I always use spray butter)
2 garlic cloves, minced
1 Tbsp flour
1 cup fat-free milk
1/4 cup fat-free cream cheese
1/4 cup grated Asiago or Parmesan cheese
1 cup broccoli florets
1 medium red bell pepper, cut into one-inch pieces
1 carrot, thinly sliced (left out)
4 cups hot cooked linguine (I used fettucine)
CHICKEN!!!! I added one large chicken breast, cooked and chopped up

1. In a medium nonstick pan over medium heat-low heat, melt the butter. Saute the garlic until fragran, about 30 seconds. Whisk in the flour and gradually whisk in the milk; cook, stirring constantly, until slightly thickened, about 2 minutes. Whisk in the cream cheese and Asiago/Parmesan; cook, stirring, until smooth, 1-2 minutes. Remove from heat and cover to keep warm. (During this part, I boiled my chicken breast until its cooked through. Then chopped it and added to the sauce to keep warm.).

2. Meanwhile, place the broccoli, bell pepper and carrot in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover and steam until tender and crisp, about 3 minutes. (I don't have a steam basket, so I put the veggies in a plastic ziplock lunch bag and sealed it halfway, then microwaved it for 1 minute...checked it and cooked it another minute. You can cook it to your liking).

3. In a large bowl, combine the pasta and steamed veggies. Add the cheese sauce (with chicken); toss to coat throroughly. Serve hot!!!

Serving size: 1.5 cups
Calories: 312
Fat: 6g

We will DEFINITELY be making this again!!!!