8 oz. fettuccine, uncooked (or pasta of your choice)
1 1/4 c. fat-free reduced sodium chicken broth
4 tsp. flour
1/3 c. light cream cheese spread
3 Tbsp. grated Parmesan cheese, divided
1/8 tsp. pepper
1 clove garlic, minced
2 Tbsp. chopped fresh parsley, optional
Cook pasta as directed. Meanwhile, mix broth and flour in medium sacuepan with wire whisk. Add cream cheese spread (I used cream cheese in the block form and it still worked great) 2 Tbsp. of the Parmesan cheese, pepper and garlic. Cook 2 minutes or until mixture comes to boil and thickens, stirring constantly.
Drain pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining 1Tbsp. Parmesan cheese and the parsley.
(We did bowtie pasta and also added some chopped grilled chicken.) The sauce is a less thick than a traditional alfredo, but the difference in fat and calories is huge. This is a great recipe for those who love the flavor of alfredo, but don't want the calories and fat that go along with it.
