Place pan of water (about 4 quarts) on the stovetop to cook the linguine.

Place milk, cream cheese, flour, and salt in a blender and blend until smooth. Set out your BeyondMeat Chicken-Free Strips and let thaw.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stir and saute for about 30 seconds. Don't burn it!

Add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for about 6-7 minutes more. It will thicken as it cooks.

Meanwhile, add linguine to boiling water and cook according to package directions. Place chicken strips on a paper towel and microwave for about 40 seconds, or until heated through. Don't overcook!

When sauce is thickened, remove the pan from the heat. Whisk in the parmesan cheese and stir it up and then cover immediately. Let stand for 10 minutes before using. It will continue to thicken upon standing. (Also, the sauce thickens as it cools, just re-heat and add a little milk and it will be back to normal again!)

To serve, place pasta on a plate, top with BeyondMeat Chicken-Free Strips and drizzle with light alfredo sauce. Serve and enjoy!