Tips: For the best texture, cook the fettuccine just until it is al dente. Near the end of the recommended cooking time, taste a strand; it should be firm and slightly chewy.
When using nonstick cooking spray, always spray it onto an unheated skillet or saucepan. Then heat the skillet or saucepan before adding the ingredients for cooking.
To avoid lumps, use a whisk, rather than a spoon, to mix together the half-and-half and flour.
3 lean protein, 2 starch, 1/2 fat, 1/2 vegetable