Recipe by PHILADELPHIA Cream Cheese
"Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs . . . all that's missing is the waiter and the check."
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boneless skinless chicken breasts, cut into strips
1 1/4 cups
fat-free, reduced-sodium chicken broth
PHILADELPHIA Neufchatel cheese, cubed
KRAFT Grated Parmesan Cheese, divided
Good, easy, quick recipe for working people! Family said I could make it again which is always a plus! Well do it again!
LoVed it! Made it more a "Cajun Chicken Fettuccine Alfredo" tho. DELICIOUS!!
Husband went nuts over this. I do think come summer time the chicken would be better grilled and then sliced and served over noodles - but it was fine when made as directed. I did give the chicken a good rub of Cajun seasoning before cooking; I also added a sprinkling of dried red peppers, some parsley, and used 1 cup stock and 1/4 cup half & half as it was getting ready to expire. I was worried the sauce was too thin, but it thickened up nicely after sitting a bit. Thanks so much for recipe :)
Love the homemade sauce/cream! Kids loved the sauce/cream better than the canned sauce I used to buy. It didnt' take long to make it and it was easy. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Fettuccine Alfredo with Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 400
** Calories from Fat: 50
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