Fettucini Alfredo {Light!}

Sometimes I just need that rich heavy sauce that Alfredo is. Sometimes I just want to go out to Italian food and not worry that there are more calories in the appetizer than I should eat in a week, right? Tell me i'm not alone on this. 
Well ladies and gentlemen. Your day is here (well, my day is here I guess. I might be alone on this endeavor) This recipe is from Cooking Light and is a healthier version. And, it is without question, one of our favorites!!! hope you enjoy!
Now, splurge when you need the Italian food and really go crazy and have a breadstick with it! Don't worry, I will never tell.
{Ingredients)
1 T butter
2 garlic cloves, minced

1 T all-purpose flour

1 1/2 c 1% milk

1 1/4 C (5 oz.) grated fresh Parmeggiano-Reggiano cheese, divided

1 T 1/3 less-fat cream cheese

1/2 tsp. salt

4 C hot cooked fettuccini (8 oz. uncooked pasta)

2 tsp. chopped fresh leaf parsley

cracked black pepper

{Directions}

Melt butter in a medium saucepan over medium heat. Add garlic, cook one minute stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup cheese, cream cheese and salt stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup cheese and chopped parsley. Garnish with black pepper. serve immediately. Serves 4.

We always add some type of meat. Chicken is delicious in it and 1 chicken breast is usually plenty!