Ingredients:
8 oz Fettuccine- uncooked
1 1/4 cup Fat-Free Reduced Sodium Chicken Broth
4 tsp Flour
1/3 cup Philadelphia Light Cream Cheese
3 Tbsp Kraft 100% grated Parmesan Cheese- divided
1/4 tsp Ground Nutmeg
1/8 tsp Pepper
2 Tbsp Fresh Parsley- chopped
8 oz Fettuccine- uncooked
1 1/4 cup Fat-Free Reduced Sodium Chicken Broth
4 tsp Flour
1/3 cup Philadelphia Light Cream Cheese
3 Tbsp Kraft 100% grated Parmesan Cheese- divided
1/4 tsp Ground Nutmeg
1/8 tsp Pepper
2 Tbsp Fresh Parsley- chopped
Directions:
Cook pasta as directed. 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 minutes sitrring constantly with wire whisk until mixture boils and thickens. Drain pasta. Toss with sauce. Sprinkle with remaining parmesan cheese and parsley.
