Fettuccine Alfredo with Chicken

Ingredients

• 0.5 pound fettuccine, uncooked
• cooking spray
• 1 pound boneless skinless chicken breasts, cut into strips
• 1.25 cups fat-free, reduced-sodium chicken broth
• 4 teaspoons flour
• 4 ounces PHILADELPHIA Neufchatel cheese, cubed
• 3 tablespoons KRAFT Grated Parmesan Cheese, divided
• 0.25 teaspoon garlic powder
• 0.25 teaspoon pepper

Steps

1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook, stirring occasionally, until chicken is done, 5 to 7 minutes. Remove from the skillet.
3. Mix broth and flour into the same skillet. Stir in Neufchâtel cheese, 2 tablespoons Parmesan, garlic powder, and pepper; cook, whisking constantly, until mixture boils and thickens, about 2 minutes. Stir in chicken.
4. Place cooked fettuccine in a large serving bowl. Add chicken mixture; toss to coat. Sprinkle with remaining 1 tablespoon Parmesan.