creamy Italian Chicken Fetticine
Ingredients
8 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
1 cup KRAFT Shredded Parmesan Cheese, divided
Preparation
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 the 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 remaining 1/4 cup Parmesan cheese.
Safe Food Handling: Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.
8 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
1 cup KRAFT Shredded Parmesan Cheese, divided
Preparation
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 the 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 remaining 1/4 cup Parmesan cheese.
Safe Food Handling: Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.
