Fettuccine is used for this chicken and broccoli Alfredo recipe but you can use your favorite pasta.
Ingredients
- ounces fettuccine, uncooked: 8 piece
- broccoli florets: 2 cups (fresh)
- Kraft Zesty Italian Dressing: 0.25 cup
- boneless skinless chicken breasts: 1 pound (cut into bite-size pieces)
- ⅔ cups milk: 1 piece
- ounces Philadelphia Cream Cheese: 4 piece (cubed)
- Kraft Grated Parmesan Cheese: 0.25 cup
- basil leaves: 0.5 tsp (dried)
Metric Conversion
Stages of cooking
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Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
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Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and cook until no longer pink in the center, stirring occasionally, about 5 to 7 minutes.
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Stir in milk, cream cheese, Parmesan cheese, and basil. Bring to a boil, stirring constantly. Cook until sauce is well blended and heated through, about 1 to 2 minutes.
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Add chicken mixture to pasta mixture; mix lightly.
