Tender chunks of chicken breast are skillet-cooked with Alfredo sauce and served on a bed of fettuccine and broccoli florets in this easy 20-minute dish.
What You Need
Original recipe yields 4 servings
1/2 lb. fettuccine, uncooked
2 cups fresh broccoli florets
1/4 cup KRAFT Lite Zesty Italian Dressing
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1-2/3 cups fat-free milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. dried basil leaves
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly; cook 1 to 2 min. or until sauce is blended and heated through.
Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly.
Substitute frozen peas, chopped red peppers or any of your favorite vegetables for the broccoli.
Prepare using spaghetti.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 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.