1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup of 1/3 Less Fat Cream Cheese (I used fat free)
3 Tbsp. Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley
Boil pasta as directed on package.
Meanwhile, beat broth and flour in medium saucepan with whisk until well blended. Add cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
Drain pasta; Add pasta to the sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.