This fettuccine Alfredo has creamy sauce, succulent chicken, perfectly al dente pasta, and a sprinkle of fresh herbs... All that's missing is the waiter and the check.
Ingredients
- 0.5 pounds fettuccine , uncooked
- cooking spray
- 1 pound boneless skinless chicken breasts , cut into strips
- 1.25 cups fat-free , reduced-sodium chicken broth
- 4 teaspoons flour
- 4 ounces PHILADELPHIA Neufchatel cheese , cubed
- 3 tablespoons KRAFT Grated Parmesan Cheese , divided
- 0.25 teaspoons garlic powder
- 0.25 teaspoons pepper
Instructions
-
1
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.
-
2
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.
-
3
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.
-
4
Place cooked fettuccine in a large serving bowl. Add chicken mixture; toss to coat. Sprinkle with remaining 1 tablespoon Parmesan.
Nutrition Facts
Per serving
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