1 12-oz can
evaporated skim milk
1 t.
margarine
¼ C. fat
free cream cheese
6 oz
fettuccini
1/3 C.
grated fat free Parmesan cheese
Black pepper
(freshly ground preferred
In a large
saucepan or Dutch oven, combine milk and margarine. Cook over medium heat until milk mixture simmers, about 7
minutes. Add cream cheese. Cook and stir with a wire whisk until
cream cheese melts and mixture is smooth, about 3 to 4 minutes. Cover and remove from heat. Meanwhile, cook fettuccini in a large stockpot
of boiling water according to package directions or until desired
doneness. Do not add salt and
oil. Drain thoroughly. Add fettuccini to pan with milk
mixture. Cook over low heat,
tossing fettuccini until well coated, about 1 minute. Add Parmesan cheese and season with pepper. Toss lightly to combine. Remove from heat; cover and let stand 1
to 2 minutes (this gives liquid a chance to slightly absorb into the
pasta). Serve immediately.
Makes 6 ½-c. servings
Nutrition Information: 180 calories; 1 g fat; 0 mg cholesterol; 220 mg sodium; 29 g carbohydrates; 1 g fiber; and 10 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA’s Food Stamp Program. This institution is an equal opportunity provider and employer.