8 oz. fettuccine, uncooked
1 1/4 c. fat-free, reduced-sodium chicken broth
4 tsp. flour
1/3 c. 1/3 less fat cream cheese
3 Tbsp. grated Parmesan cheese
1/8 tsp. ground nutmeg
2 Tbsp. chopped fresh parsley
Cook pasta as directed.
Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese, cook 2 minutes, stirring constantly until moisture boils and thickens.
Toss pasta with sauce, 2 Tbsp. of the Parmesan cheese and nutmeg. Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley. Season to taste with black pepper.
*Instead of using butter and cream, the broth, flour and cream cheese mixture saves you 300 calories and 34g fat!
CALORIES 300 FAT 6g SODIUM 380mg CHOL 15 mg CARB 44g FIBER 2g SUGARS 3g PROTEIN 14g
**I doubled the recipe, to ensure leftovers...a great time saver! This is a really good alternative to traditional Alfredo; we really liked it. Next time I might add some grilled chicken or steamed veggies.