Sunday, February 17, 2008

Smarter Fettuccine Alfredo

I'm going to make fettuccine alfredo this week, but I haven't decided which version. I'm leading toward this healthier version, but I might also use this one.




Ingredients

1/2 lb. fettuccine, uncooked
1-1/4 cups. fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup. Light Cream Cheese Spread
3 Tbsp. Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley

Directions

COOK pasta as directed on package.

MEANWHILE, mix broth and flour in medium saucepan with wire whisk. Add cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.

DRAIN pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley.

(recipe source - Kraft)

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