Tortellini Alfredo

This recipe is a customized Weight Watcher recipe from their Healthy Lifestyles cookbook. The book is from their Selection Plan days, but I've converted the recipes I use in it to POINTS since they have nutrition info available.

The original recipe is for Creamy Chicken Fettucine (8 points) but I use the sauce and make Tortellini Alfredo (which I bump up to 10 points for the filled pasta). No one believes this is a WW recipe, because it's deadly tasty!

Both vegetarians and carnivores alike can enjoy this dish.

Ingredients:
1 tsp vegetable oil (I use canola)
1 garlic clove, minced
1 tsp all-purpose flour
1/2 cup canned ready-to-serve low-sodium chicken broth (I have vegetarian friends, and for them I substitute vegetable broth - no noticeable difference)
1/4 cup evaporated skimmed milk
2 tbsp whipped cream cheese (Philly Lite works best for me)
3/4 oz grated Parmesan cheese
1/8 tsp white pepper

In 10-inch nonstick skillet heat oil; add garlic and cook over medium-high heat, stirring occasionally, for 1 minute. Sprinkle with flour and stir quickly to combine; continuing to stir, add chicken broth and milk. Reduce heat to low and simmer, stirring frequently, until mixture thickens, 2 to 3 minutes. Stir in cheeses and pepper, stirring frequently, 2-3 minutes.
To serve, toss with cooked tortellini in large bowl.

Makes 2 servings.