Kraft Smater Fettuccine Alfredo

Name: Kraft Smater Fettuccine Alfredo Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 8 oz fettuccine uncooked; 1 1/4 cups fat free chicken broth; 4 tsp flour; 1/3 cup light cream cheese; 3 tbsp grated Parmesan cheese; 1/4 tsp nutmeg; 1/8 tsp pepper; 2 tbsp fresh parsley

(5)

Minutes to Prepare: 5
Minutes to Cook: 20

Number of Servings: 4

Ingredients

8 oz fettuccine, uncooked1 1/4 cups fat free chicken broth4 tsp flour1/3 cup light cream cheese3 tbsp grated Parmesan cheese1/4 tsp nutmeg1/8 tsp pepper2 tbsp fresh parsley

Directions

Cook pasta as directed on box.

Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese, 2 tbsp of Parmesan cheese, the nutmeg and pepper; cook 2 minutes stirring occasionally with wire whisk until mixture boils and thickens.

Drain pasta. Toss with sauce. Sprinkle with remaining Parmesan cheese and parsley.

Makes 4 servings, 1 cup each

Optional: Add 1/8 tsp of garlic.

I cannot take credit for this recipe, I found it in a Kraft Food and Family magazine. I just wanted to share it with everyone as it is delicious!

Number of Servings: 4

Recipe submitted by SparkPeople user NONISPARKS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 292.5
Total Fat: 6.5 g
Cholesterol: 10.0 mg
Sodium: 445.9 mg
Total Carbs: 46.2 g
Dietary Fiber: 2.7 g
Protein: 14.5 g

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Member Reviews

REABARUAL
Very good, but I think I would try garlic powder instead of nutmeg next time. - 3/9/10
MAGGIESMOM01
This is my husband's favorite dish, but I rarely make it. This version was much lighter in fat and calories, was easy to make, and tastes great. He's a happy hubby! - 2/19/10
01LIBBY
I had to use sour cream instead of cream cheese and diced up 3 chicken breast into the sauce. My 9 yr old and DH loved it as much as I did! My son had 3 helping of it! I will be fixing this one again and again! - 4/19/09
GRANNI87
Soooo good I found the original in the same place but thanks for sharing I had forgotten about it. - 2/21/09