12 ounces fettuccine
1 cup evaporated skim milk
1/2 cup half-and-half
2 tablespoons butter, cut into small pieces
1 1/2 cups grated fresh Parmesan cheese(if can tolerate or use canned which is the most tolerated)
2 tablespoons snipped fresh chives
Cook the pasta according to the directions on the package. Meanwhile, in a medium saucepan, heat the milk, half-and-half and butter over medium heat just until the butter is melted and the mixture is hot. Gradually stir in 1 1/4 cups of the Parmesan cheese. Cook and stir just until the cheese is melted. Drain the pasta and add the hot pasta to the cheese mixture. Toss until well coated.. To serve, transfer the pasta to plates. Sprinkle with the remaining ΒΌ cup of Parmesan cheese and the chives to garnish. Makes 6 servings.