- September 10, 2009 at 8:48 pm #276235
Makes: 4 servings, 1 cup each
1/2 lb. fettuccine, uncooked
1-1/4 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. pepper
2 Tbsp. chopped fresh parsley
COOK pasta as directed on package.
MEANWHILE, beat 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.
DRAIN pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.
Flavor Boost: Garlic lovers can add 1/8 tsp. garlic powder.
Makeover – How We Did It: The chicken broth, flour and PHILADELPHIA 1/3 Less Fat than Cream Cheese replace the butter and heavy cream used in the traditional recipe. The amount of KRAFT Grated Parmesan Cheese is also decreased. By making these changes, you’ll save 300 calories and 34 grams of fat per serving when compared to a traditional recipe.
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