Fettuccine Alfredo with Chicken

Fettuccine Alfredo with Chicken Recipe

Description

Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs . . . all that's missing is the waiter and the check.

Ingredients

  • ½ pound fettuccine, uncooked
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 ¼ cups fat-free, reduced-sodium chicken broth
  • 4 teaspoons flour
  • 4 ounces PHILADELPHIA Neufchatel cheese, cubed
  • 3 tablespoons KRAFT Grated Parmesan Cheese, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper

Instructions

  1. Cook pasta as directed on package.
  2. 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.
  3. Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

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Nutritional Information

Fettuccine Alfredo with Chicken

Servings Per Recipe: 4
Calories: 469.9
% Daily Value *
protein: 74 %
carbohydrates: 16 %
exchange other carbs:
dietary fiber: 11 %
sugars:
fat: 18 %
saturated fat: 26 %
cholesterol: 30 %
vitamin a iu:
niacin equivalents: 159 %
vitamin b6: 35 %
vitamin c:
folate: 28 %
calcium: 2 %
iron: 16 %
magnesium: 18 %
potassium: 8 %
sodium: 22 %
thiamin: 37 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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