I found this recipe at www.kraftrecipes.com and just had to try it. And I must say I was very surprised - it came out really good. It was a light sauce and had good flavor too. And on top of that it was easy to make. :) I used angel hair pasta instead of fettuccine but you can use any pasta that you would like. I think next time I will use a penne pasta.
I recommend not only this recipe but stopping by the Kraft website and checking out all of their wonderful ideas. They used to have a free magazine that I would get through out the year but it now a paid subscription and I just might have to get myself signed up for it.
1/2 lb. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
3 Tbsp. KRAFT 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, beat broth and flour 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; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.