Now I'm Hungry

After just reading thehansonhattrick and reading about the yummy recipe that she posted not only did it make me hungry but it reminded me of a fettuccine alfredo recipe that I made this weekend with the apple boy.  Now don't turn up your nose at it when I tell you this.  But guess what?  Its a light recipe.  And guess what?  Its actually pretty good.  And even better?  I don't feel like I ate a gallon of butter, cream and cheese when I'm done eating.

Ingredients:

8 oz. fettuccine noodles, uncooked (half the box)

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 (yes, the stuff in the can)

1/4 teaspoon ground nutmeg

1/8 teaspoon pepper

2 tablespoons chopped fresh parsley

Directions:

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. 

Servings Per Recipe: 4 

And it even gives the nutrition facts per serving! 

Amount Per Serving

Calories: 331

Total Fat: 5.3

Cholesterol: 10mg

Sodium: 127mg

Total Carbs: 58.5g

Dietary Fiber: 2.7g

Protein: 13.1g

In weight watchers speak its about 7 points per serving.  Which isn't too shabby.  When we made it this weekend we added broccoli (yes mom, I voluntarily ate broccoli for once) and apple boy made really yummy chicken to add to it.  I really we skipped on the chopped fresh parsley.  If I were to make it for a family I would probably make the whole box of pasta and double the recipe.  Mmmm....leftovers....