If you don't have time to make the sauce homemade, you can just use the jarred stuff. It tastes awesome!
Here is the recipe that I have been using. It is from the Kraft website. Enjoy!
What You Need
1/2 lb.
Fettuccine, uncooked
1 lb.
Boneless skinless chicken breasts, cut into strips
1-1/4 cups
Fat-free reduced-sodium chicken broth
4 tsp.
Flour
4 oz.
(1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp.
KRAFT Grated Parmesan Cheese, divided
1/4 tsp.
Garlic powder
1/4 tsp.
Pepper
Make It
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
Kraft Kitchens Tips
Special Extra
Sprinkle with 2 Tbsp. chopped fresh parsley just before serving.
Substitute
Prepare as directed, using whole wheat fettuccine.
Variation
Stir in 2 cups chopped cooked broccoli before serving.
Reprinted from the Kraft Kitchen Website.
This post is linked to Tempt My Tummy Tuesday, Tuesdays at the Table, Dining with Debbie, and Balancing Beauty and Bedlam.
3 comments:
This recipe can be summed up in three letters.... YUM.
I'm your newest follower.
I've always been afraid to make alfredo since the sauce is so deadly but this looks pretty good! Thanks for the recipe.
I love that you suggest using the jar sauce! :) That's what I've done - and even the light version tastes pretty good!
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