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Main dishes

Chicken Pasta Primavera Made Over

photo by:kraft
10 min
25 min
4 servings, 2 cups each
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What You Need

lb.  fettuccine, uncooked
pkg.  (12 oz.) fresh stir-fry vegetables (broccoli, carrots, snow peas)
lb.  boneless skinless chicken breasts, cut into bite-size pieces
cup  fat-free reduced-sodium chicken broth, divided
Tbsp.  flour
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
cup  KRAFT Grated Parmesan Cheese

Make It

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.

MEANWHILE, cook chicken in large nonstick skillet 4 min. or until no longer pink, stirring frequently. Add 3/4 cup broth; simmer 2 min. or until chicken is done. Whisk remaining broth and flour until well blended. Add to chicken mixture; cook and stir 2 min. or until sauce is thickened. Add Neufchatel; cook until melted, stirring constantly.

DRAIN pasta mixture; return to pan. Add chicken mixture; mix lightly. Top with Parmesan.

Kraft Kitchens Tips

Makeover - How We Did It
We saved 130 calories and 20 grams of fat per serving by replacing an alfredo sauce in the original recipe with a creamy sauce prepared with fat-free broth, flour and PHILADELPHIA Neufchatel Cheese.
If packaged fresh stir-fry vegetables are not available, use 3 cups broccoli florets, 1 cup sliced carrots and 3/4 cup snow peas instead.
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