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Recipe courtesy of Kraft.
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, 1 cup each
8 oz. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup PHILADELPHIA Light Cream Cheese Spread (I used one with chives)
3 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg (I skipped)
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley
COOK pasta as directed on package. MEANWHILE, combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens. DRAIN pasta. Toss with sauce. Sprinkle with remaining Parmesan cheese and parsley.
Notes: 300 calories and 6 grams of fat per serving.