Smarter fettuccine alfredo
1/2 lb. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
3 oz PHILADELPHIA 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 as directed on package, omitting salt.
2. MEANWHILE, mix broth and flour in medium saucepan with whisk until well blended. Add reduced-fat cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
3. DRAIN pasta; return to pan. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.
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