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Ingredients
- 1/2 1/2 1/2 lb. fettuccine, uncooked
- 1-1/4 1-1/4 1-1/4 cups fat-free reduced-sodium chicken broth
- 4 4 4 tsp. flour
- 1/3 1/3 1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
- 3 3 3 Tbsp. KRAFT Grated Parmesan Cheese, divided
- 1/4 1/4 1/4 tsp. ground nutmeg
- 1/8 1/8 1/8 tsp. pepper
- 2 2 2 Tbsp. chopped fresh parsley
- Substitute
- Prepare using whole wheat fettuccine.
- Flavor Boost
- 1/8 lovers can add 1/8 tsp. garlic powder.
- Makeover - How We Did It
Details
Servings 4
Adapted from kraftrecipes.com
Preparation
Step 1
COOK pasta as directed on package, omitting salt.
MEANWHILE, mix broth and flour in medium saucepan with whisk until well blended. Add reduced-fat cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
DRAIN pasta; return to pan. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.
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