| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian2 |
8 |
Servings |
INGREDIENTS
| 16 |
oz |
Fettuccini noodles |
| 1 |
T |
Liquid butter buds -or clear |
|
|
chicken |
|
|
Broth |
| 6 |
oz |
Alpine lace fat-free cream |
|
|
cheese |
|
|
the garlic and herbs |
|
|
flavor |
| 1/2 |
c |
Skim milk |
| 1/4 |
t |
Papa dash lite salt to 1/2 |
|
|
tsp. |
|
|
Freshly ground pepper to |
|
|
taste |
INSTRUCTIONS
Cook and drain the fettuccini noodles. Stir the Liquid Butter Buds or
chicken broth into the noodles (to coat them). In a saucepan, heat the
cream cheese and 1/2 cup skim milk. Blend with a wire whisk until it
is thoroughly blended and smooth. Add the lite salt and ground pepper.
Toss with pasta. Per serving: 5 Calories (kcal); trace Total Fat; (4%
calories from fat); 1g Protein; 1g Carbohydrate; trace Cholesterol;
8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Pam Mycoski - Butter
Busters Cookbook Companion Converted by MM_Buster v2.0n.
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