- 1 tbsp. EVOO (extra virgin olive oil)
- 2 garlic cloves, minced
- 2 cups whole milk
- 1 cup fat free chicken broth
- 3 tbsp. all purpose flour
- 1 cup grated Parmesan Cheese
- 1/2 tsp. lemon juice
- 1 tsp. parsley, chopped
Servings: 6 • Size: 1/2 cup • Calories: 165 • Fat: 9.9 g • Carbs: 9.2 g • Fiber: 0 g • Protein 9.8 g • Sugar: 4.3 g
Add the EVOO to a saucepan over medium-low heat. Add the garlic and saute' until fragrant, about 30-45 seconds, careful not to let it burn. Add the flour and continue to cook, stirring with a wooden spoon. You should have a thick paste-like substance.
Whisk in the milk, chicken broth, lemon juice, and salt and pepper to taste. Increase the heat to medium-high, whisking constantly until thickened (approx. 6-7 minutes). Stir in the Parmesan cheese until melted and well incorporated.
Remove the pan from heat and stir in the chopped parsley.