Lite Fettuccine Alfredo

• 8 ounces uncooked pasta
• 1 cup reduced-sodium fat-free chicken broth
• 13 cup 1% low-fat milk
• 2 tablespoons flour
• 3 ounces neufchatel cheese (1/3 less fat cream cheese)
• 14 knorr's chicken bouillon cube
• 2 tablespoons grated parmesan cheese
• 18 teaspoon fresh ground pepper
• 14 teaspoon ground nutmeg
• 18 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley (optional)

1. Cook pasta as instructed on package.
2. Combine broth, milk and flour in medium saucepan.
3. Stir in cream cheese, boullion cube, parmesan cheese, ground pepper, nutmeg, and garlic powder.
4. Cook two minutes, stirring constantly using a whisk until alfredo thickens.
5. Toss with cooked fettuccine pasta or pasta of your choice.
6. Top with fresh parsely and additional parmesan cheese, if desired.

pasta, chicken broth, milk, flour, cheese, parmesan cheese, ground pepper, ground nutmeg, garlic, fresh parsley

Taken from www.food.com/recipe/lite-fettuccine-alfredo-229337 (may not work)