Description
Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs . . . all that’s missing is the waiter and the check.
Ingredients
- ½ pound fettuccine, uncooked
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 ¼ cups fat-free, reduced-sodium chicken broth
- 4 teaspoons flour
- 4 ounces PHILADELPHIA Neufchatel cheese, cubed
- 3 tablespoons KRAFT Grated Parmesan Cheese, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite
- about 8 minutes. Drain.
- Meanwhile
- heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook
- stirring occasionally
- until chicken is done
- 5 to 7 minutes. Remove from the skillet.
- Mix broth and flour into the same skillet. Stir in Neufchâtel cheese
- 2 tablespoons Parmesan
- garlic powder
- and pepper; cook
- whisking constantly
- until mixture boils and thickens
- about 2 minutes. Stir in chicken.
- Place cooked fettuccine in a large serving bowl. Add chicken mixture; toss to coat. Sprinkle with remaining 1 tablespoon Parmesan.
Prep Time: 10 mins
Total Time: 25 mins
Servings: 4