Slimmed Down Fettuccine Alfredo

Ingredients:
- Salt
- 1 pound fettuccine pasta
- 1 cup chicken broth
- 1/4 cup light cream
- 6 ounces light cream cheese
- 1/2 cup finely grated Parmigiano-Reggiano
- Freshly cracked black pepper
- Finely chopped fresh parsley, for garnish

Directions:
- Bring a large pot of water to a rolling boil.
- Add 1 tablespoon of salt and stir.
- Drop in the pasta and cook until al dente, according to the package directions.
- Drain the pasta, reserving some of the pasta water.
- In a large saucepan, combine the chicken broth and light cream and bring to a simmer.
- Whisk in the cream cheese and Parmigiano-Reggiano and continue to cook, whisking, until thickened.
- Whisk in 1/4 cup of the pasta water.
- Toss and stir until the sauce becomes emulsified and coats the noodles, adding some extra pasta water if necessary to thin the sauce.
- Season with salt and pepper.
- Serve sprinkled with chopped parsley.