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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

Nutrition Info

469.9 calories carbohydrate: 48.8 g cholesterol: 90.7 mg fat: 11.6 g fiber: 2.7 g protein: 37.2 g saturatedFat: 5.2 g servingSize: - sodium: 552 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

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.

4 servings

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