Make this creamy Chicken Fettuccine Primavera extra special with a chopped fresh basil garnish, sprinkled on just before serving.
What You Need
Original recipe yields 6 servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 tsp. garlic powder
1 tsp. dried Italian seasoning
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup each chopped broccoli, carrots and yellow peppers
2 Tbsp. water
1/2 cup halved grape tomatoes
3 cups hot cooked fettuccine
1/4 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Mix cream cheese spread, milk and seasonings until blended.
Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min. or until done. Remove from skillet; cover to keep warm. Add broccoli, carrots, peppers and water to skillet; mix well. Cover; cook 6 min. or until vegetables are crisp-tender, stirring occasionally.
Return chicken to skillet. Add cream cheese mixture and tomatoes; cook and stir 3 min. or until heated through. Add pasta; toss to evenly coat. Sprinkle with Parmesan.
Balance out your food choices during the day so you can enjoy a serving of this creamy hot dish as part of your dinner.
Garnish with 1 Tbsp. chopped fresh basil just before serving.
Prepare as directed, omitting the water and substituting 2 cups of your favorite frozen stir-fry vegetable blend for the chopped fresh vegetables.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/3 cups each
* 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.