Chicken Recipe » 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.

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

Cooking 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.

Nutrition Facts

• calories469.9
• carbohydrateContent48.8 g
• cholesterolContent90.7 mg
• fatContent11.6 g
• fiberContent2.7 g
• proteinContent37.2 g
• saturatedFatContent5.2 g
• sodiumContent552 mg
• sugarContent1.2 g