Chicken Alfredo

My family loves this. I usually serve it topped with grilled chicken and sauteed portabella mushrooms.

1 tablespoon butter

2 garlic cloves, minced

1 tablespoon all-purpose flour

1 1/3 cups 1% low-fat milk

1 1/4 cups (5 ounces) grated fresh parmesan cheese, divided

2 tablespoons 1/3-less-fat cream cheese

1/2 teaspoon salt

4 cups hot cooked fettuccine (8 ounces uncooked pasta)

2 teaspoons chopped fresh flat-leaf parsley

Cracked black pepper

Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 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 parmesan, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup parmesan cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.