Forget the guilt and enjoy this wonderful creamy Alfredo sauce that is significantly lower in fat than the traditional recipe.

12 ounces fettuccine 1 can (15 ounces) fat-free chicken broth 1/3 cup flour 1 cups fat-free milk or fat-free half & half 4 ounces Neufchatel cheese (reduced fat cream cheese) 1 cup grated or shredded Parmesan cheese 1/4 teaspoon white pepper 1 tablespoon dry sherry 1/4 cup chopped parsley salt and pepper to taste

Vegetables* 1 tablespoon butter or margarine 1 medium onion, chopped 1 large red pepper, thinly sliced 4 ounces sliced mushrooms 6 cups fresh spinach seasoned salt to taste

In a large saucepan, cook fettuccine in boiling salted water until al dente. Drain and set aside. In a small jar or shaker, combine chicken broth and flour. Shake until well mixed. Pour into heavy medium saucepan. Bring to a boil over medium heat while stirring constantly with a whisk. Gently boil for 1 minute. Mixture will be very thick. Add the milk and cream cheese. Continue to stir over medium heat until blended. Add Parmesan cheese, white pepper, sherry, and parsley. Add salt and pepper to taste. Keep warm over very low heat. Add additional milk or broth if needed to thin to desired consistency.

In a large non-stick skillet, heat butter. Add onion and cook until translucent. Add pepper and mushrooms and cook until tender. Add spinach and cook, while stirring, just until spinach is welted. Sprinkle with seasoned salt to taste. On a serving platter or individual plates, place desired amount of warm pasta. Spoon vegetables over pasta and top with Alfredo sauce.

Add shrimp or chicken if desired.

*Note: Other vegetables of your choice may be used.

Serves 6

Nutritional Information per serving without the pasta:

Calories: 185 Fat, gm.: 10 Protein, gm.:12 Carbs, gm.:12 Cholesterol, mg.: 30 Fiber, gm.:2.0

Serves 6

Nutritional Information per serving with the pasta:

Calories:395 Fat, gm.:11 Protein, gm.:19 Carbs, gm.:55 Cholesterol, mg.: 30 Fiber, gm.:3.3