HEALTHY LIVING Fettuccine Alfredo

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

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, whisk flour and broth in medium saucepan until blended.
3. Add reduced-fat cream cheese, 2 Tbsp.
4. Parmesan, nutmeg and pepper; cook 2 min.
5. or until mixture comes to boil and thickens, stirring constantly.
6. Drain pasta; return to pan.
7. Add sauce; toss to evenly coat pasta.
8. Top with remaining Parmesan and parsley.

fettuccine, flour, chicken broth, philadelphia, parmesan cheese, ground nutmeg, pepper, parsley

Taken from www.kraftrecipes.com/recipes/healthy-living-fettuccine-alfredo-107497.aspx (may not work)