Smarter Fettuccine Alfredo with Chicken

By carol gorman

Rich, creamy and very satisfying. The classic fettuccine alfredo gets transformed to fit into a healthy eating plan!

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Ingredients

• 300 g (1/3 of 900-g pkg.) fettuccine, uncooked
• 1 lb. (450 g) boneless skinless chicken breasts, cut into strips
• 1-1/4 cups 25%-less-sodium chicken broth
• 4 tsp. flour
• 1/3 cup Philadelphia Light Cream Cheese Product
• 3 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided
• 1/4 tsp. ground nutmeg
• 1/8 tsp. pepper

Preparation

Step 1

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 cooked through, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese product, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly until mixture boils and thickens. Stir in chicken.

Drain pasta; place in large serving bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese.