Fettuccine Alfredo with Chicken

Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs...all that's missing is the waiter and the check.

Yield:

4 servings, 1-1/2 cups each

Recipe from

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 460
Cholesterol 90 mg
Fiber 2 g
Iron 15 %
Fat 12 g
Sodium 470 mg
Sugars 3 g
Satfat 6 g
Carbohydrate 46 g
Protein 39 g
Calcium 15 %

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

Preparation

COOK pasta as directed on package.

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.

DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

 

KRAFT kitchens tips:

SPECIAL EXTRASprinkle with 2 Tbsp. chopped fresh parsley just before serving.

SUBSTITUTEPrepare as directed, using whole wheat fettuccine.

VARIATION Stir in 2 cups chopped cooked broccoli before serving.

Note:

February 2013