Skinny Alfredo Sauce

From RR http://www.rachaelraymag.com/recipe/skinny-fettuccine-alfredo/

Not thick and creamy, but the flavor is there.

2 tablespoons EVOO
2 cloves garlic, finely chopped
1 tablespoon chopped fresh sage, plus small whole leaves for garnish
2 tablespoons flour
1 cup fat-free chicken broth
1/2 cup 2% milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup grated parmesan, plus more for serving

In a medium saucepan, heat the EVOO over medium-low heat. Add the garlic and chopped sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.

Pour the sauce over the pasta and toss. Stir in 3/4 cup parmesan. Top with the sage leaves and more parmesan.

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