Smarter Fettucine Alfredo

This is a great, easy and tasty meal that can be thrown together in as long as it takes for the pasta to boil. I love it because it just uses a few ingredients, most of which I always have on hand. It's also a lighter version of regular alfredo, which is a huge plus! I got this out of one of my Kraft Food & Family magazines in the Winter 2007 issue and it's been one of our staple meals ever since. It's so creamy and delicious and even tastes great with the additions of chicken & broccoli if you so desire. (Sorry for the terrible picture, I have got to get a light box!)

Smarter Fettucine Alfredo

Source: Kraft Food & Family Magazine Winter 2007

Ingredients:

1/2 lb. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup of 1/3 Less Fat Cream Cheese (I used fat free)
3 Tbsp. Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley

Directions:
Boil pasta as directed on package.
Meanwhile, beat broth and flour in medium saucepan with whisk until well blended. Add cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
Drain pasta; Add pasta to the sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.