Philadelphia Fettuccine

My family really loves fettuccine, but I had never made it before because I'm really picky about the sauce. I like it to the thick and stick to the noodles. I hate runny cream sauce. Anyway, this was perfect. Everyone ate it and loved it. I'm thrilled because it was super easy and really inexpensive. (Of course, I bought almost all of the ingredients on sale, which helps!)

Philadelphia Fettuccine (adapted from allrecipes.com)

• 1 lb fettuccine, uncooked
• 1 can (2 cups) chicken broth
• 2 tablespoons flour
• 6 oz PHILADELPHIA Cream Cheese Spread
• 7 tablespoons 100%  Parmesan Grated Cheese, divided
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon garlic powder
• 1/4 teaspoon pepper
• salt to taste
• 1 steamable bag of broccoli cuts, prepared

Directions

1. Cook pasta as directed on package.
2. Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese spread, 5 tablespoon of the Parmesan cheese, the nutmeg and pepper; cook 2-3 minutes, stirring constantly with wire whisk until mixture boils and thickens.
3. Drain pasta. Toss with sauce and broccoli. Sprinkle with remaining 2 tablespoon Parmesan cheese and the parsley.