- 300 grams fettuccine, uncooked
- 1 1/4 cups 25%-less-sodium chicken broth
- 4 teaspoons flour
- 1/3 cup PHILADELPHIA Light Cream Cheese Spread
- 3 tablespoons 100% Light Parmesan Grated Cheese, divided
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 2 tablespoons chopped fresh parsley
- Cook pasta as directed on package.
- Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 tablespoon of the Parmesan cheese, the nutmeg and pepper; cook 2 minutes, stirring constantly with wire whisk until mixture boils and thickens.
- Drain pasta. Toss with sauce. Sprinkle with remaining 1 tablespoon Parmesan cheese and the parsley.