- 4
- 30 mins
- 30 mins
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Ingredients
- 1/2 lb. (8 oz.) fettuccine, uncooked
- 1 Tbsp. oil
- 4 small boneless skinless chicken breast halves (1 lb.)
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 3/4 cup fat-free reduced-sodium chicken broth
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing
- 2 green onions, chopped
- 2 Tbsp. chopped fresh basil
- 1/2 cup snow peas
- 1/2 cup cherry tomatoes, halved
Preparation
Step 1
COOK pasta as directed on package, omitting salt.
MEANWHILE, heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet; cover to keep warm. Add cream cheese, broth, dressing, onions and basil to skillet; cook and stir 3 to 5 min. or until cream cheese is melted and sauce begins to thicken. Stir in peas and tomatoes; top with chicken. Cook 2 to 4 min. or until peas are crisp-tender and mixture is heated through.
DRAIN pasta. Serve topped with chicken and sauce.