Almost Good For You Fettuccine Alfredo

I love rain. It has rained every day for the past two weeks, and although I'm loving the cooler temps, even I am wondering if we'll ever see Mr. Sun again. The gray skies have sent me in search of comfort foods for dinner and lots of homemade breads. I'm sure you can understand why I will not be getting on the scale anytime soon.

That said tonight's search for what to eat led me to Kraft Food and Family's recipe for Smarter Fettucini Alfredo. I've tweaked it just a bit, but I'm thinking we were still pretty close to the promised 6g fat/serving...not bad at all! Oh, and it only took 20 minutes to make.

*8 oz. fettuccine noodles, uncooked
*1 1/4 c. fat-free, reduced-sodium chicken broth
*4 tsp. flour
*1 clove, minced garlic (what's Alfredo without garlic)
*1/3 c. low-fat cream cheese spread(I used the 1/3 less fat Neufatchel)
*3 TBSP. Parmesan cheese, divided (I used the real shredded kind, they said the green can kind)
*fresh cracked pepper
*1/8 tsp. fresh grated nutmeg
*2 TBSP. fresh chopped parsley

Cook pasta according to package directions. Meanwhile, in a medium saucepan whisk together broth and flour. Add (garlic) cream cheese and cook 2 minutes, stirring constantly, until mixture boils and thickens. Toss pasta with sauce, 2 TBSP Parmesan, and nutmeg. Serve topped with parsley, remaining Parmesan cheese and pepper. Serves 4.
The disclaimer at the bottom of the recipe reads: Instead of butter and cream, we used chicken broth, flour and light cream cheese and reduced the amount of Parmesan cheese. These changes will save you 300 calories and 34g fat!
I don't know about you, but it is a little nauseating to think that the Alfredo we all love so much has 40g fat/serving. I thought this was quite tasty given that it has no butter or cream. The texture was actually just right. You can taste the chicken broth flavor, so this is one recipe I wouldn't risk substituting bouillon in. I also think vegetable broth would be good and you could add some chopped red peppers.