Submitted by Nancy Ness

Ingredients: 

1 lb. fettuccine, uncooked – regular or whole wheat

2½ cups  fat-free reduced-sodium chicken broth

3 Tbsp. flour

2/3 cup Light Cream Cheese Spread

6 Tbsp. Grated Parmesan Cheese, divided

½ tsp. ground nutmeg

¼ tsp. pepper

¼ tsp. garlic powder (optional)

4 Tbsp. chopped fresh parsley

Directions:

Cook pasta as directed on package.

Meanwhile, mix broth and flour in medium saucepan with wire whisk. Add cream cheese spread, 4 Tbsp. of the Parmesan cheese, the nutmeg, pepper, and garlic powder; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.

Drain pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining Parmesan cheese and the parsley.

Notes:  I like to serve this with boneless/skinless chicken breasts and broccoli.