Smarter Fettuccine Alfredo
Submitted by Nancy Ness
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
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.