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Creamy Italian Chicken Fettuccine


8 ounces fettuccine, uncooked
3 cups cut up assorted fresh vegetables
2 tablespoons olive oil
1/2 pound boneless skinless chicken breasts, cut into strips
1 cup milk
4 ounces (1/2 of 8 ounce package) PHILADELPHIA cream cheese, cubed
1 cup KRAFT shredded parmesan cheese, divided

Cook pasta as directed on package, adding vegetables during last 3 mintues of pasta cooking time; drain.

Heat oil in skillet on medium heat. Add chicken; cook and stir 8 minutes or until cooked through. Remove chicken; set aside.

Heat milk, cream cheese and 3/4 cup of the parmesan cheese in skillet on low heat, stirring constantly until mixture is smooth. Toss with pasta mixture and chicken. Sprinkle with remaining 1/4 cup parmesan cheese.

Makes 4 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.