Post by Baking_Bud on Nov 23, 2002 7:45:29 GMT -6
Creamy Italian Chicken Fettuccine8 oz. fettuccine , uncooked
3 cups cut-up assorted fresh vegetables
2 Tbsp. oil
1/2 lb. boneless skinless chicken breasts, cut into strips
1 cup milk
4 oz. = (1/2 of 8 oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup KRAFT Shredded Parmesan Cheese
*Top with approximately 1/4 cup of Shredded Parmesan Cheese
Directions: Cook pasta as directed on package in large saucepan, adding vegetables during last 3 minutes of pasta cooking time; drain. Heat oil in large skillet on medium heat. Add chicken; cook and stir 8 minutes or until cooked through. Remove chicken; set aside. Mix milk, cream cheese and 3/4 cup of Parmesan cheese in same skillet; cook on low heat, until cream cheese is melted and mixture is smooth. Top with pasta mixture and chicken. Sprinkle with 1/4 cup Parmesan cheese. Makes 4 servings.
NOTE: For ease in making this, look into getting pre-cooked chicken strips in your Deli meat section!