Sun-dried Tomato and Basil Fettuccine Alfredo

I recently purchased a bottle of sun-dried tomatoes from Costco after Michelle convinced me they were amazing. So I found this recipe tonight and decided to make sun-dried tomato and basil (because I bought living basil (the plant) from the grocery store as a finals celebration (I love basil)) fettuccine alfredo. It was delicious, the sun-dried tomatoes had a ton of flavor.

Guiltless Alfredo Sauce
                                                                                                           
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2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

chopped onion
Sun-dried tomatoes
5-6 leaves fresh basil



Toss the milk, cream cheese, flour, and salt in a blender. (I love this! other alfredo recipes make you fool around with adding the flour to the butter but then it gets all sticky and stupid; then you have to add the milk very slowly ugh. This is much easier!)

Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. I added sun-dried tomatoes and some onion here. Let the garlic saute for about 30 seconds, you don't want to burn it.  

Then add milk mixture to the pan, all of it. Add basil. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Served over whole wheat pasta