Lightened Up Fettuccine Alfredo

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I came across this recipe a few years ago and tried it then, and loved it.  The big problem is that Drew didn't love it, but that's likely due to the fact that he doesn't love most pasta dishes.  He does love lasagna, but the rest he tolerates.  So it's for that reason that I rarely make pastas, but this past week I had some cream cheese and a few evenings alone and decided to make this alfredo sauce that remained such a nice memory. 

It really didn't disappoint this time, so I decided to share it with you.  If you make it, I hope you do enjoy it!  It's tasty, easy, and easy on the wallet.  It's also a great recipe for additions, such as chicken and broccoli.  I simply pan grilled a chicken breast and steamed some frozen broccoli to add in. 

MY ONE SUGGESTION is that you mix your flour and a little broth in a separate bowl to form a slurry or paste rather than dumping in the flour into the pan- it'll just lump up that way. 

Fettuccine "Alfredo"
serves 4

1/2 lb. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup cream cheese or Neufchatel cheese
3 Tbsp. Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
COOK pasta as directed on package, omitting salt.
MEANWHILE, mix broth and flour (SEE MY ONE SUGGESTION) 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; return to pan. Add sauce; toss to coat.*** Sprinkle with remaining Parmesan.   
***If adding in things like cooked chicken or steamed broccoli, add now. 
  • Aside from the flour suggestion, I also would like you to know that I made individual servings of pasta, and therefore only used a portion of the sauce at a time.  It stores pretty well in the fridge a few days.

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