- 300 grams spaghettini pasta, uncooked
- 1 1/4 cups 25%-less-sodium chicken broth
- 1 tablespoon flour
- 1/3 cup Philadelphia Light Cream Cheese Spread
- 3 tablespoons Kraft 100% Light Parmesan Grated Cheese, divided
- 1/4 teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley
- Cook pasta as directed on package.
- Meanwhile, mix broth and flour in medium saucepan. Add cream cheese spread, 2 tablespoons Parmesan, and nutmeg; cook 2 minutes or until mixture comes to boil and thickens, stirring constantly with whisk.
- Drain pasta; toss with sauce in large bowl. Sprinkle with remaining Parmesan and parsley.