Thursday, March 5, 2009

Recipe Swap: Easy Chicken Fettucine Alfredo

I love participating in the weekly recipe swap over at LifeasMom!! My recipe this week is hijacked from a Kraft cookbook I once received w/ easy recipes. I've modified it to make it a little less fatty... but no getting around alfredo being a little 'bad for you'!! We rarely enjoy pasta dishes, but when we do - this is one the family favorites at our house. I like it because it's quick and simple.


1/2 lb. fettuccine, uncooked --- I substitute for whole wheat pasta or even spinach noodles
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 - I sub FAT FREE CREAM CHEESE
3 Tbsp. KRAFT Grated Parmesan Cheese, divided - I use 1/2 of this instead.
1/4 tsp. garlic powder
1/4 tsp. pepper

COOK pasta as directed on package.
While pasta is cooking, 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 ( I add a little Mrs. Dash OR Blackening spice at the very end of cooking to keep the chicken from being bland, but not too much). Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel cheese, 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.

I've added broccoli after everything else was done and tossed it to coat, and it's yummy!


FishMama said...

I love cream cheese in lasagna, so I bet this tastes great! Thanks for linking. Sorry it took me so long to comment.