fettuccine alfredo

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fettuccine alfredo


  • 8 oz. fettuccine, uncooked
  • 1-1/4 cups fat-free reduced-sodium chicken broth
  • 4 tsp. flour
  • 1/3 cup PHILADELPHIA Light Cream Cheese Spread
  • 3 Tbsp. KRAFT 100% 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, combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens.
DRAIN pasta. Toss with sauce. Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley.

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