Fettuccine Alfredo with Chicken |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs...all that's missing is the waiter and the check. Ingredients:
1/2 pound fettuccine, uncooked |
1 pound boneless skinless chicken breasts, cut into strips |
1-1/4 cups fat-free reduced sodium chicken broth |
4 teaspoons flour |
4 ounces oz. (1/2 of 8-oz.) philadelphia neufchatel cheese, cubed |
3 tablespoons kraft grated parmesan cheese, divided |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
Directions:
1. COOK pasta as directed on package.
2. MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
3. DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
4. KRAFT kitchens tips:
5. SPECIAL EXTRASprinkle with 2 Tbsp. chopped fresh parsley just before serving.
6. SUBSTITUTEPrepare as directed, using whole wheat fettuccine.
7. VARIATION Stir in 2 cups chopped cooked broccoli before serving.
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