Remember Mom's creamy, delicious chicken tetrazzini? Here's our simple skillet version—made with refrigerated fettuccini and Alfredo sauce.
What You Need
Original recipe yields 4 servings
1 pkg. (9 oz.) refrigerated fettuccine
1 Tbsp. olive oil
1 lb. boneless skinless chicken breast s, cut into strips
1 cup CLASSICO Creamy Alfredo Pasta Sauce
1 can (4 oz.) sliced mushrooms, drained
dash black pepper
1/4 cup POLLY-O Shredded Parmesan Cheese
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Let's Make It
Cook pasta as directed on package.
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until chicken is cooked through. Stir in sauce, mushrooms and pepper. Reduce heat to low; cook 2 min. or until heated through, stirring occasionally.
Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese.
Serve with an easy salad made with fresh spinach, tomatoes and sliced carrots. Toss with your favorite KRAFT Dressing, such as Zesty Italian.
Stir in 2 Tbsp. sherry along with the sauce.
Omit oil and chicken. Prepare as directed, adding 1 pkg. (6 oz.) OSCAR MAYER Grilled or Italian Style Chicken Breast Strips along with the sauce.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.