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. |
Recipes by Category > Pasta >