Makes:
6 servings
Total Time:
30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 1 tsp. salt
- 2 quarts water
- 1 pound dried fettuccine
- 1 cup chicken broth
- 1 cup 2% evaporated milk
- 2 large cloves garlic, minced
- 3 Tbsp. all-purpose flour
- 1/4 cup Kraft Parmesan Cheese
- Salt and pepper to taste
make it
Bring 2 quarts water and salt to a boil in a large soup kettle. Add pasta and, using the time given on the package as a guide, cook partially covered, stirring frequently at first to prevent sticking, until just tender.
Meanwhile, microwave broth, milk and garlic in a 1-quart Pyrex measuring cup or small microwave-safe bowl until steamy hot, 3 to 4 minutes; let stand for a couple minutes. Place butter in a Dutch oven or large saucepan over low heat. When butter melts, whisk in flour, then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in parmesan. Add salt and pepper to taste, and simmer to blend flavors, about 5 minutes.
Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot. Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten. Toss and serve immediately with a light sprinkling of parmesan.
Notes
Refrigerate leftover pasta. Save any remaining past cooking liquid to toss with pasta when reheating. Leftover pasta can be refrigerated, covered, for up to 4 days. To reheat, microwave on high, stirring in enough liquid to make the dish creamy again.
