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Fettuccine Alfredo with Chicken

Prep time 10 mins
Cook time 15 mins
Yield 4 servings, 1-1/2 cups each
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

Nutrition 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 %

How to Make It

  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.  

  5. KRAFT kitchens tips:

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

  7. SUBSTITUTEPrepare as directed, using whole wheat fettuccine.

  8. VARIATION Stir in 2 cups chopped cooked broccoli before serving.