Smarter Fettuccine Alfredo

Kraft Food & Family Spring 2006, p. 22

8 oz. fettuccine, uncooked

1 ¼ cups fat-free reduced-sodium chicken broth

4 tsp. flour

½ cup light cream cheese spread

3 Tbsp. grated Parmesan cheese, divided

1/8 tsp. ground nutmeg

2 Tbsp. chopped fresh parsley

COOK pasta as directed on package.

MEANWHILE, combine broth and flour in medium saucepan. Stir in cream cheese spread; cook 2 min., stirring constantly until mixture boils and thickens.

TOSS pasta with sauce, 2 Tbsp. of the Parmesan cheese and nutmeg. 

The nutmeg always adds a little something.

Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley. Season to taste with black pepper.

Served with some mushrooms and zucchini cooked in wine.

My Rating: 4/5 "The cream cheese makes this alfredo sauce nice and substantial. I forgot to add the parsley, but I'd imagine that it grounds everything so it's not just a dairy fest. Good stuff!"