Turkey & Vegetable Alfredo

• 1/2 lb. whole wheat fettuccine, uncooked
• 1 cup snow peas, trimmed
• 1 red pepper, cut into thin strips
• 1-1/3 cups fat-free reduced-sodium chicken broth
• 4 tsp. flour
• 1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 3 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground black pepper
• 2 cups chopped leftover roasted turkey (white meat only)

1. Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
2. Meanwhile, whisk broth and flour in large skillet.
3. Add cream cheese, 2 Tbsp.
4. Parmesan, nutmeg and black pepper; stir.
5. Bring to boil, stirring constantly.
6. Cook and stir on medium heat 2 min.
7. or until thickened.
8. Stir in turkey; cook 2 to 3 min.
9. or until heated through, stirring frequently.
10. Drain pasta; place in large serving bowl.
11. Add turkey mixture; toss to coat.
12. Top with remaining Parmesan.

whole wheat fettuccine, snow peas, red pepper, chicken broth, flour, philadelphia, parmesan cheese, ground nutmeg, ground black pepper, turkey

Taken from www.kraftrecipes.com/recipes/turkey-vegetable-alfredo-131233.aspx (may not work)