I am not a believer of skim milk. The blue-ish tinge freaks me out a little, and I love the flavor of milk far too much to water it down. Therefore, I substituted 2% milk in this recipe. It’s still a heck of a lot better for you than using heavy cream so I kept the “guiltless” portion of the title.

Brent seemed a little turned off by the strong smell of garlic coming from the kitchen while it was cooking, but I was in love. However, once it was on his plate he didn’t make any more garlic remarks. I think the was silenced by greatness.

Served over Ronzoni Garden Delight Fettuccine and grilled chicken, with a side of roasted broccoli.

Ingredients:

1-12 oz box Ronzoni Garden Delight Fettuccine

2 cups 2% milk

3 oz light cream cheese (I used Neufchatel)

2 Tbsp flour

1 tsp salt

1 Tbsp light butter

4 garlic cloves, minced

1 cup grated Parmesan, plus more for garnish

Directions:

1. Cook noodles according to package directions; strain and set aside.
2. In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
3. In a medium-large sauce pan, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
4. Add the milk mixture to the pan. Stir constantly for about 3-4 minutes until the sauce begins to simmer. Keep stirring and let it cook for a few minutes more. It should become thicker.
5. Remove from heat. Stir in Parmesan until melted and cover the pan immediately.
6. Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.

Source: Adapted slightly from Nosh N’ Nutrition