Renitas Chicken Fettuccini Alfredo

Serves 4 (1-1/2 cup each)

Ingredients

1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut
into strips
4 tsp. flour
1-1/4 cups fat-free reduced-sodium
chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA
Neufchatel Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese,
divided
1/4 tsp. garlic powder
1/4 tsp. pepper


Directions

1. COOK pasta as directed on package, omitting salt.

2. MEANWHILE, cook chicken in large nonstick skillet on
medium-high heat 5 to 7 min. or until done, stirring
occasionally. Remove from skillet. Mix flour and broth in
same skillet with whisk. Stir in Neufchatel, 2 Tbsp.
Parmesan, garlic powder and pepper; cook 2 min. or until
mixture boils and thickens, stirring constantly. Stir in
chicken.

3. DRAIN pasta; place in large bowl. Add chicken mixture;
toss to coat. Sprinkle with remaining Parmesan.


Calories Per Serving: 450
Fat Grams Per Serving: 12 g
Saturated fat 6 g
Cholesterol 90 mg
Sodium 420 mg
Carbohydrate 46 g
Dietary fiber 2 g
Sugars 3 g
Protein 37 g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 15 %DV