A really simple and tasty meal. I added some chopped carrots and a handful of frozen peas, thawed, to up the veggie count. I also used vegetable broth instead of the chicken broth suggested.
 
This is a very kid friendly meal
 

8 ounces fettuccine, uncooked
1 1/4 cups fat-free reduced-sodium chicken broth
4 teaspoons flour
1/3 cup PHILADELPHIA Light Cream Cheese Spread
3 tablespoons KRAFT 100% Grated Parmesan Cheese, divided
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley

Cook pasta as directed.

Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens.

Drain pasta. Toss with sauce (and carrots and peas, if adding). Sprinkle with remaining Parmesan cheese and parsley.

Yield: 4 servings