Chicken Alfredo Light

Ingredients:
1 onion, chopped ½ tsp. salt
1 clove garlic, minced ¼ tsp. ground black pepper
2 tsp. vegetable oil ½ C. grated parmesan cheese
2 C. skim milk 16 ounces dry fettuccine pasta
1 C. chicken broth 1 (16 oz) package frozen broccoli
3 Tbls. flour

Directions:

1- In a medium saucepan, heat oil over medium heat. Add onion and garlic, and sauté until golden brown.
2- In a small saucepan, stir together milk chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in parmesan cheese.
3- Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
4- Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce.
5- To dress it up, slice red and yellow peppers to place on top of pasta.

Serve!

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