8 oz. fettuccine
1 lb. boneless, skinless chicken breasts, cut into strips
1 1/4 c. chicken broth
4 t. flour
4 oz. reduced-fat cream cheese (aka. Neufchatel Cheese)
3 T. grated Parmesan cheese
1/4 t. garlic powder
1/4 t. pepper
Cook pasta according to package directions. Meanwhile, spray a large nonstick skillet with cooking spray and heat on medium-high. Add chicken; cook 5-7 minutes or until chicken is cooked through; stirring occasionally. Remove from skillet. Put broth and flour in a small dish with a tight-fitting lid; shake until smooth. Pour into skillet. Stir in cream cheese, 2 tablespoons Parmesan cheese, garlic powder and pepper; cook 2 minutes, stirring constantly until mixture boils and thickens. Stir in chicken. Once pasta is cooked and drained, mix chicken mixture into pasta. Sprinkle with remaining Parmesan cheese.
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Tips: This was a simple filling pasta dinner that everyone enjoyed. If you want more veggies in your dinner, try Chicken Pasta Primavera. I also shared this recipe at 8 Muddy Boots' From Scratch.
Recipe from Kraft Food & Family, Fall 2008