Low-cal Fettucine Alfredo


1/4 c. chicken broth
1/4 c. skim milk
1/2 c. part-skim ricotta cheese
2 tbsp. grated Parmesan cheese
Salt and pepper to taste
1 lb. fettucine

Bring 2 quarts of water to a boil.  Meanwhile, place broth and milk in a saucepan over medium heat and bring to a simmer.  Stir in ricotta and blend until creamy, adding more broth and milk if necessary.  Add Parmesan, salt and pepper to taste, and stir until smooth.  Cook pasta in boiling water; drain and immediately toss with the sauce.

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