Smarter Fettuccine Alfredo

photo by:kraft

Maybe you think Alfredo is too rich, or too complicated, for a weeknight. Think again. Our version is simple and so full of flavor, only you will know it's a smarter choice.

time

prep:

20 min

total:

20 min

servings

total:

4 servings, 1 cup each

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What You Need

1/2

lb. fettuccine, uncooked

1-1/4

cups fat-free reduced-sodium chicken broth

tsp. flour

1/3

cup PHILADELPHIA 1/3 Less Fat than Cream Cheese

Tbsp. KRAFT Grated Parmesan Cheese, divided

1/4

tsp. ground nutmeg

1/8

tsp. pepper

Tbsp. chopped fresh parsley

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, mix broth and flour in medium saucepan with whisk until 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 and parsley.

Kraft Kitchens Tips

Substitute

Prepare using whole wheat fettuccine.

Special Extra

Garlic lovers can add 1/8 tsp. garlic powder.

Makeover - How We Did It

We replaced the butter and milk used in the traditional recipe with chicken broth, flour and PHILADELPHIA 1/3 Less Fat than Cream Cheese. In addition, we decreased the amount of Parmesan cheese. These changes will save you 310 calories and 21g of fat per serving when compared to that of the traditional recipe.

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jenbrown818

posted:10/15/2011

I have made this several times. I love the flavor, including the nutmeg flavor. I thought it was delicious.

a cook

posted:9/10/2011

Too much nutmeg. Not a hit at all with my family

byid067

posted:8/3/2011

used herb and garlic cream cheese instead of the regular tasted wonderful

prettygentle

posted:6/22/2011

Simple with a surprisingly great taste. I did omit the nutmeg, however. Entire family devours it.

amandaroland

posted:5/31/2011

This is very tasty! I like it better than the low fat jarred stuff that I usually use. I did add garlic powder and a little salt, I also used whole wheat flour instead of white flour and it turned out fantastic! I will definitely make this again!!

a cook

posted:4/28/2011

My sauce didn't thicken; it had to be baked in order for it to do so. It was very bland in taste.

reggett

posted:4/2/2011

Little bland.

sarabelle09

posted:2/22/2011

I messed up a bit and put too much pepper in it. I also used more chicken broth because I didn't want to be stuck with leftovers - so I cooked it for longer and used more flour. I also skipped the parsley- it didn't seem vital. It will be much better next time when I measure out the pepper properly.

s_palomino31

posted:2/2/2011

The sauce had this odd taste sort of like the alfredo sauce that comes in the jars. I added some milk , garlic salt and extra parmesan to give it a little more flavor. Made a huge difference. Esp. with some grilled chicken and broccoli =]

Tiffani123

posted:2/2/2011

This really was pretty flavorless. I'm not sure I liked too much. I added chicken when I reheated the left- overs and some salt but it still was not very good.