Fettuccine Alfredo with Chicken

Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs...all that's missing is the waiter and the check.

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1/2 lb. fettuccine , uncooked

1 lb. boneless skinless chicken breast s, cut into strips

4 tsp. flour

1-1/4 cups fat-free reduced-sodium chicken broth

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese , cubed

3 Tbsp. KRAFT Grated Parmesan Cheese , divided

1/4 tsp. garlic powder

1/4 tsp. pepper

1. Cook pasta as directed on package, omitting salt.

2. Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally. Remove from skillet. Mix flour and broth in same skillet with whisk. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in chicken.

3. Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

Fettuccine Alfredo with Chicken

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