Ingredients: 

• 1 packet Slendier Fettuccine Style
• 6 sundried tomato halves in oil, plus 2 tbs reserved oil
• 1 garlic clove, crushed
• ½ tsp dried chilli flakes
• ½ cup low-salt chicken stock
• ½ cup low-fat milk
• 1 tbs gluten-free cornflour
• 1 tbs tomato paste
• ½ tsp onion powder
• 1 tbs light spreadable cream cheese
• ¼ cup grated parmesan, plus extra to serve
• ¼ cup shredded reduced-fat mozzarella, loosely packed
• 10 basil leaves, finely shredded
• ¼ cup parsley leaves, finely chopped

Instructions:

1. Prepare the Slendier Fettuccine Style according to the directions on the packet. Drain and set aside until needed.
2. Place a medium non-stick frypan over medium heat. Add the reserved sundried tomato oil, garlic and chilli and fry until softened, about 1 minute.
3. Turn heat to low and add chicken stock.
4. Place the milk into a small jug, add the cornflour and whisk until fully incorporated and smooth. Add the milk mixture to the pan and whisk until smooth and beginning to thicken.
5. Add the tomato paste, onion powder and cream cheese and whisk until cheese has melted and mixture is fully incorporated.
6. Add the parmesan and mozzarella and stir until melted. Add the fettuccine, sundried tomatoes and herbs and stir gently to coat with the sauce. Season to taste and serve topped with a little freshly grated parmesan if desired.