Slimmed Down Fettuccine Alfredo

Name: Slimmed Down Fettuccine Alfredo
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: Salt; 1 pound fettuccine pasta; 1 cup chicken broth; 1/4 cup light cream; 6 ounces light cream cheese; 1/2 cup finely grated Parmigiano-Reggiano; Freshly cracked black pepper; Finely chopped fresh parsley, for garnish

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Level: Easy

Total: 25 min
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 25 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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Salt

1 pound fettuccine pasta

1 cup chicken broth

1/4 cup light cream

6 ounces light cream cheese

1/2 cup finely grated Parmigiano-Reggiano

Freshly cracked black pepper

Finely chopped fresh parsley, for garnish

Directions

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and stir. Drop in the pasta and cook until al dente, according to the package directions. Drain the pasta, reserving some of the pasta water.
In a large saucepan, combine the chicken broth and light cream and bring to a simmer. Whisk in the cream cheese and Parmigiano-Reggiano and continue to cook, whisking, until thickened. Whisk in 1/4 cup of the pasta water. Toss and stir until the sauce becomes emulsified and coats the noodles, adding some extra pasta water if necessary to thin the sauce. Season with salt and pepper.
Serve sprinkled with chopped parsley.