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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Strips of browned chicken and broccoli florets are served over fettucine with a creamy tomato basil sauce, and then topped with grated Parmesan cheese. Ingredients:
220 grams fettuccine, uncooked |
1 tablespoon oil |
1 pound boneless skinless chicken breasts, cut into strips |
2 cups broccoli florets |
1 (270 g) tub philadelphia tomato basil cooking creme cream cheese product |
2 tablespoons kraft 100% parmesan grated cheese |
Directions:
1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. Stir in broccoli; cook and stir 3 to 5 min. or until chicken is done. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
3. Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Top with Parmesan. Serve immediately.
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