Cook creamy Chicken and Shrimp Alfredo for a flavorful dinner entrée. Use milk instead of chicken broth for an even creamier Chicken and Shrimp Alfredo.
What You Need
Original recipe yields 4 servings
1/2 lb. linguine, uncooked
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 lb. uncooked deveined peeled medium shrimp
3 cloves garlic, minced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Tbsp. chopped fresh parsley
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat dressing in large skillet on medium heat. Add chicken and shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute. Remove shrimp from skillet with slotted spoon; set shrimp aside. Add cream cheese and broth to chicken mixture in skillet; cook 3 to 5 min. or until chicken is done, cream cheese is completely melted and sauce is well blended, stirring frequently. Stir in shrimp and 3 Tbsp. Parmesan.
Drain pasta, reserving 1/4 cup of the cooking water. Add pasta to chicken mixture; mix lightly. If needed, stir in enough of the cooking water until sauce is of desired consistency.
Sprinkle with parsley and remaining Parmesan.
Save 50 calories and 5g of fat, including 2g of sat fat, per serving by preparing with KRAFT Lite Balsamic Vinaigrette Dressing and PHILADELPHIA Neufchatel Cheese.
Substitute milk for the chicken broth.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 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.