Ingredients:
1/2 lb. fettuccine, uncooked
1 cup frozen peas
1/4 cup PHILADELPHIA 1/3 Less Fat Cream Cheese
1/4 cup KRAFT Light Classic Caesar Dressing
1 Tbsp. flour 1 cup fat-free milk
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, cut into short strips
1/4 cup chopped fresh parsley 3 Tbsp.
KRAFT Grated Parmesan Cheese
DIRECCTIONS
Cook pasta as directed on package, adding peas to the boiling water for the last 3 min.
Meanwhile, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
Drain pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.
METHOD
Introducing the Cast of Characters: Fettuccine noodles, ham, Light Caesar dressing,low fat cream cheese spread, fat free milk, peas, and fresh parsley. Not pictured: grated Parmesan cheese.
Begin making the sauce by putting 1/4 cup of the cream cheese spread into a saucepan.
Add in 1/4 cup of light Caesar Dressing and 1 tablespoon of flour.
Whisk until smooth.
Gradually stir in one cup of milk until the mixture is blended and add 6 oz. of deli ham, cut up. Cook on medium-low heat for 5 minutes, stirring occasionally.
The recipe instructs to add the peas to the boiling fettuccine water for the last 3 minutes of cooking. I prepared mine in the microwave and added them directly to the sauce.
Drain the fettuccine and return it to the pot.
Pour on the sauce and add 3 tablespoons of grated Parmesan.
Chop 1/4 cup of fresh parsley and toss that in there too.
There you have it, a yummy, lighter version of Fettuccine Carbonara in about 20 minutes. I served mine with salad a garlic bread. It was dee-licious!
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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