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
- fettuccine, uncooked: 0.5 pound
- cooking spray:
- boneless skinless chicken breasts: 1 pound (cut into strips)
- ¼ cups fat-free, reduced-sodium chicken broth: 1 piece
- flour: 4 tsp
- ounces PHILADELPHIA Neufchatel cheese: 4 piece (cubed)
- Kraft Grated Parmesan Cheese: 3 Tbsp (divided)
- garlic powder: 0.25 tsp
- pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
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.
