1 pound fettuccine
2 tablespoons all purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 cups skim milk
1/2 cup lower sodium chicken broth
2 cups frozen peas, thawed
3 ounces diced Canadian bacon, (1/2 cup)
3 tablespoons grated Parmesan cheese
1/2 cup chopped fresh basil
Cook pasta according to package directions. Drain.
Meanwhile, in a large saucepan, mix flour, salt, pepper and nutmeg.
Whisk in milk and chicken broth; cook over medium-high heat, stirring
constantly, until mixture boils and thickens, about 6 minutes.
Stir in fettuccine, peas, bacon, Parmesan and basil. Heat through.
Makes 6 servings.