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Ingredients

• 12 ounces fettuccini, uncooked
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 garlic cloves
• 3/4 cup red bell pepper
• 2 tablespoons all-purpose flour
• 1/3 cup white wine
• 1 cup low-sodium chicken broth
• 1/2 cup half and half creamer
• 2 teaspoons dried parsley flakes
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Preparation

1. Mince garlic and slice red bell pepper.
2. Cook fettuccini according to package directions, omitting the salt. Drain and set aside.
3. In a medium saucepan melt butter and combine with the olive oil. Add garlic and red bell pepper. Sauté 1 to 2 minutes until vegetables are soft.
4. Slowly stir flour into the pan. Cook 1 minute until smooth.
5. Add wine gradually, stirring until smooth.
6. Add broth, creamer, parsley and black pepper. Stir to blend.
7. Gradually add Parmesan cheese. Reduce heat to low and cook 5 to 7 minutes until mixture starts to simmer. Stir occasionally. 
8. Toss the sauce with the drained fettuccini.

Helpful hints

• Increase garlic if you are a garlic lover.
• Half and half creamer can be replaced by phosphate-free milk substitutes.