8 oz fettuccine, uncooked
1 1/4 c. fat free chicken broth
4 tsp flour
4 oz fat free cream cheese
1/8 tsp nutmeg
3 Tbsp grated parmesan cheese, divided
2 Tbsp chopped fresh parsley
2 c. peas, cooked
1 lb chicken breasts, cubed and cooked
1. Cook pasta as direct on package. Cook peas as directed on package. Cubed and cook chicken in skillet over medium heat.
2. Combine broth and flour in a saucepan. Stir in cream cheese; cook 2 minutes, stirring constantly until mixtures boils and thickens. Stir in chicken and peas. Sprinkle with remaining Parmesan cheese and the parsley.
3. Toss pasta with sauce, 2 Tbsp of Parmesan cheese and nutmeg.